Radhakrishnan mahendran (39 Ergebnisse)

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Hardback. Zustand: New. Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran's research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure and Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.…

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Zustand: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

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Gebundene Ausgabe. Zustand: Neu. Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present. After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The text also covers the potential health benefits of specific bioactive compounds including microbial, anti-carcinogenic, and anti-inflammatory properties. This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potentials of bioactive compounds and shaping the futures of their extractions from food sources. Sprache: Englisch Gewicht in Gramm: 803.…

Gebundene Ausgabe. Zustand: Neu. This book explores using engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit. Sprache: Englisch Gewicht in Gramm: 622.…

Hardback. Zustand: New. Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran's research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure and Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.…

Hardcover. Zustand: new. Hardcover. Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present. After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The text also covers the potential health benefits of specific bioactive compounds including microbial, anti-carcinogenic, and anti-inflammatory properties. This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potentials of bioactive compounds and shaping the futures of their extractions from food sources. Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our foods. It will serve as a vital guide for researchers, professionals, and students interested in unlocking the potential of bioactive compounds through innovative extraction methods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Zustand: new. Hardcover. Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present. After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The text also covers the potential health benefits of specific bioactive compounds including microbial, anti-carcinogenic, and anti-inflammatory properties. This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potentials of bioactive compounds and shaping the futures of their extractions from food sources. Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our foods. It will serve as a vital guide for researchers, professionals, and students interested in unlocking the potential of bioactive compounds through innovative extraction methods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Zustand: new. Hardcover. Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendrans research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure & Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science. This book explores using engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently a Professor and He.…