Innovative thermal non thermal processing (26 Ergebnisse)

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Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 368 | Sprache: Englisch | Produktart: Bücher | This book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them.¿This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.…

Hardcover. Zustand: Brand New. 364 pages. 9.25x6.10x0.94 inches. In Stock.

Taschenbuch. Zustand: Neu. Agritech: Innovative Agriculture Using Microwaves and Plasmas | Thermal and Non-Thermal Processing | Satoshi Horikoshi (u. a.) | Taschenbuch | xv | Englisch | 2022 | Springer | EAN 9789811638930 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them. This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them. This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.…

Taschenbuch. Zustand: Neu. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds | Francisco J. Barba (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2019 | Woodhead Publishing | EAN 9780128141748 | Verantwortliche Person für die EU: Elsevier B.V., Radarweg 29, 1043 NX AMSTERDAM, NIEDERLANDE, productsafety[at]elsevier[dot]com | Anbieter: preigu.…

Zustand: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.

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Hardcover. Zustand: Brand New. 364 pages. 9.25x6.10x0.94 inches. In Stock.

Zustand: New. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable com.

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Englisch.…

Buch. Zustand: Neu. Agritech: Innovative Agriculture Using Microwaves and Plasmas | Thermal and Non-Thermal Processing | Satoshi Horikoshi (u. a.) | Buch | xv | Englisch | 2021 | Springer | EAN 9789811638909 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.…

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.…

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