Paul prodyut kumar (32 Ergebnisse)

Zustand: New.

Zustand: New.

Zustand: New. In English.

Hardcover. Zustand: New. ISBN:9788170196174.

Paperback. Zustand: Brand New. 124 pages. 8.66x5.91x0.28 inches. In Stock.

Zustand: New.

Zustand: New.

Zustand: New.

Hardcover. Zustand: New. 1st Edition. The book is dedicated to the readers and researchers who are interested to know about post harvest technology of horticulture crops. Post Harvest Technology is a dynamic and vibrant sector. New post harvest interventions and technologies are developing every day. The book covers some of the recent advances related to post harvest technology of horticultural crops.…

Hardcover. Zustand: New. 1st Edition. Food is one of the fewest things that man must need for survival. At the beginning of our civilization, man only needed food that can help him to survive. But with advancing ages and development of civilization, man has also improved his fooding habits substantially. Previously food was just for survival but now food has got several newer dimensions. Food is not only for satire of stomach or getting energy, but is also for nutritional aspects. With the development of civilization, some new aspects like food taste, food quality, food safety, food microbiology, food nutrient content, food dynamics, etc have appeared. Researches on these divisions have shown an upsurge. Since the beginning of 20th centuries, enormous amount of research work is going on worldwide which are related to food and food improvements. Man cannot live without food and hence it would keep on updating its perception and quality. Research and innovations related to food would keep on going and hence the book would prove to be the best input for academicians and researchers related to food science and allied sectors. After thorough discussions and planning, the editorial team came to a conclusion to form an edited type book consisting of diverse aspects related to food and newer concepts and trends related to the topic. The book contains 38 chapters which are contributed by scientists, researchers, scholars from biggest institutes all over the globe. The book contains chapters with recent thrust and future prospects related to Food and allied researches. With this vision the book entitled 'Trends and Prospects in Food technology, processing and preservation' is designed. Hopefully, the book would prove out to be the very useful for not only finding recent research ideas but also the latest topic on which research emphasis can be done.…

paperback. Zustand: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -El peligro para la salud causado por el consumo excesivo de sodio a través de sales (NaCl) es un hecho bien establecido. De ahí que se haya intentado reducir el consumo de sal en productos fermentados como el encurtido de mango, sustituyendo parcialmente la solución de curado por KCl y CaCl2. El encurtido preparado utilizando diferentes combinaciones de sal se está analizando en función de diferentes propiedades cualitativas como la capacidad de absorción de agua (g/100g de sal), la dureza de la muestra curada (N), la actividad del agua, la concentración de sodio y potasio en el encurtido (en ppm), la población de BL (log UFC), el recuento total de gérmenes (log UFC) y las propiedades organolépticas basadas en la escala hedónica. Se está identificando la mejor mezcla de sales mediante una optimización adecuada. Esta investigación proporcionará una idea clara sobre la posibilidad de reducir el Na en los productos alimenticios procesados.…

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mani ArghyaMani is a Horticulture graduate. He holds masters degree in Pomology & Post Harvest Technology. He is pursuing doctoral degree in Post Harvest Tech. In mere 24 years age he is author of 1 book, 15 research papers, several .…

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Les risques pour la santé liés à la consommation excessive de sodium par le biais des sels (NaCl) sont un fait bien établi. Une tentative a donc été faite pour réduire la consommation de sel dans les produits fermentés tels que les cornichons à la mangue, en remplaçant partiellement la solution de salaison par du KCl et du CaCl2. Les pickles préparés à l'aide de différentes combinaisons de sel sont analysés pour différentes propriétés qualitatives telles que la capacité d'extraction d'eau (g/100g de sel), la dureté de l'échantillon durci (N), l'activité de l'eau, la concentration de sodium et de potassium dans le pickle (en ppm), la population de LAB (log CFU), le nombre total de plaques (log CFU) et les propriétés organoleptiques sur la base de l'échelle Hedonic. Le meilleur mélange de sel est identifié par une optimisation appropriée. Cette recherche fournira une idée claire de la possibilité de réduire le Na dans les produits alimentaires transformés.…

Zustand: New. PRINT ON DEMAND.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Die Gesundheitsgefährdung durch übermäßigen Natriumkonsum in Form von Salzen (NaCl) ist eine bekannte Tatsache. Daher wurde ein Versuch unternommen, den Salzverbrauch in fermentierten Produkten wie Mango-Pickles zu reduzieren, indem die Pökellösung teilweise durch KCl und CaCl2 ersetzt wurde. Die mit verschiedenen Salzkombinationen zubereiteten Pickles werden auf verschiedene qualitative Eigenschaften wie Wasseraufnahmefähigkeit (g/100g Salz), Härte der Pökelprobe (N), Wasseraktivität, Natrium- und Kaliumkonzentration in den Pickles (in ppm), LAB-Population (log CFU), Gesamtkeimzahl (log CFU) und organoleptische Eigenschaften auf Basis der Hedonischen Skala untersucht. Die beste Salzmischung wird durch entsprechende Optimierung ermittelt. Diese Forschung würde eine klare Vorstellung von der Möglichkeit der Na-Reduzierung in verarbeiteten Lebensmitteln vermitteln.…

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. Print on Demand.

Zustand: New. PRINT ON DEMAND.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - O perigo para a saúde causado pelo consumo excessivo de sódio através dos sais (NaCl) é um facto bem estabelecido. Por conseguinte, foi feita uma tentativa de reduzir o consumo de sal num produto fermentado como o pickleb de manga, substituindo parcialmente a solução de cura por KCl e CaCl2. Os pickles preparados com diferentes combinações de sal estão a ser analisados em relação a diferentes propriedades qualitativas, como a capacidade de absorção de água (g/100g de sal), a dureza da amostra curada (N), a atividade da água, a concentração de sódio e potássio nos pickles (em ppm), a população de BAL (log UFC), a contagem total de placas (log UFC) e as propriedades organolépticas com base na escala hedónica. A melhor mistura de sal está a ser identificada através de uma otimização adequada. Esta investigação permite ter uma ideia clara da possibilidade de reduzir o teor de Na em produtos alimentares transformados.…