Tous les ebooks de la collection "SpringerBriefs in Food, Health, and Nutrition" - Springer

11 Livre(s)
Télécharger le livre : Potato Staple Food Processing Technology
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Potato Staple Food Processing Technology
Xingli Liu , Taihua Mu , Hongnan Sun
This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of...

Editeur : Springer
Parution : 2016-11-23
Collection : SpringerBriefs in Food, Health, and Nutrition
PDF, ePub

52,74 €
Télécharger le livre : Listeria monocytogenes in the Food Processing Environment
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Listeria monocytogenes in the Food Processing Environment
Avelino Álvarez Ordóñez , Kieran Jordan , Dara Leong
 This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health...

Editeur : Springer
Parution : 2015-04-22
Collection : SpringerBriefs in Food, Health, and Nutrition
PDF, ePub

52,74 €
Télécharger le livre : Yellow Alkaline Noodles
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Yellow Alkaline Noodles
Roselina Karim , Muhammad Tauseef Sultan
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional...

Editeur : Springer
Parution : 2014-11-22
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Food Biopreservation
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Food Biopreservation
Antonio Galvez , María José Grande Burgos , Rosario Lucas López , Rubén Pérez Pulido
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for...

Editeur : Springer
Parution : 2014-10-20
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Techniques for Nanoencapsulation of Food Ingredients
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Techniques for Nanoencapsulation of Food Ingredients
C. Anandharamakrishnan
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent...

Editeur : Springer
Parution : 2013-11-26
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Cryptosporidium as a Foodborne Pathogen
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Cryptosporidium as a Foodborne Pathogen
Lucy J. Robertson
Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for...

Editeur : Springer
Parution : 2013-11-19
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Sonocrystallization of Fats
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Sonocrystallization of Fats
Silvana Martini
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently,...

Editeur : Springer
Parution : 2013-06-28
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Pore Structure in Food
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Pore Structure in Food
Alper Gueven , Zeynep Hicsasmaz
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will...

Editeur : Springer
Parution : 2013-06-26
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €
Télécharger le livre : Predictive Microbiology in Foods
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Predictive Microbiology in Foods
Fernando Perez-Rodriguez , Antonio Valero
Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of...

Editeur : Springer
Parution : 2012-12-12
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

58,01 €
Télécharger le livre : Statistics in Food Science and Nutrition
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Statistics in Food Science and Nutrition
Are Hugo Pripp
  Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the...

Editeur : Springer
Parution : 2012-09-13
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

68,56 €
Télécharger le livre : Microarray Detection and Characterization of Bacterial Foodborne Pathogens
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Microarray Detection and Characterization of Bacterial Foodborne Pathogens
Mónica Aguado-Urda , Victoria López-Alonso , Guillermo López-Campos , Joaquín V. Martínez-Suárez
This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA...

Editeur : Springer
Parution : 2012-03-10
Collection : SpringerBriefs in Food, Health, and Nutrition
ePub

52,74 €