Noomhorm (28 Ergebnisse)

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Taschenbuch. Zustand: Neu. Advances in Odor and Flavor Science | A review on aroma applications in food products | Athapol Noomhorm (u. a.) | Taschenbuch | 64 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843380348 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

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Hardback. Zustand: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its "natural goodness". To date, there has been little examination of the actual effects - whether positive or negative - of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.…

Zustand: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Editor(s): Noomhorm, Athapol; Ahmad, Imran; Anal, Anil K. Num Pages: 510 pages, illustrations (black and white, and colour). BIC Classification: MBNH3; TDCT. Category: (P) Professional & Vocational. Dimension: 245 x 178 x 26. Weight in Grams: 1052. . 2014. 1st Edition. Hardcover. . . . .…

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Gebunden. Zustand: New. Athapol Noomhorm is Professor at the Asian Institute of Technology in, Thailand.Imran Ahmad is affiliated with the Food Engineering and Bioprocess Technology program at the AsianInstitute of Technology, Thailand.Anil K. Anal is Associate Professor in Food E.

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Zustand: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Editor(s): Noomhorm, Athapol; Ahmad, Imran; Anal, Anil K. Num Pages: 510 pages, illustrations (black and white, and colour). BIC Classification: MBNH3; TDCT. Category: (P) Professional & Vocational. Dimension: 245 x 178 x 26. Weight in Grams: 1052. . 2014. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Hardback. Zustand: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its "natural goodness". To date, there has been little examination of the actual effects - whether positive or negative - of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.…

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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed. 64 pp. Englisch.…

Zustand: New. Print on Demand pp. 88 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Noomhorm AthapolAthapol Noomhorm Ph.D., professor, is affiliated with the Food Engineering and Bioprocess Technology (FEBT) at the Asian Institute of Technology (AIT), Bangkok, Thailand. He teaches postharvest technology and food . …

Zustand: New. PRINT ON DEMAND pp. 88.

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch.…