Dr C. Anandharamakrishnan is Principal Scientist of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.
Padma Ishwarya S. is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.
25 द्वारा ईबुक C. Anandharamakrishnan
C. Anandharamakrishnan & Padma Ishwarya S.: Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders …
EPUB
अंग्रेज़ी
DRM
€171.99
C. Anandharamakrishnan & Padma Ishwarya S.: Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders …
PDF
अंग्रेज़ी
DRM
€171.99
C. Anandharamakrishnan: Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food …
EPUB
अंग्रेज़ी
DRM
€151.99
C. Anandharamakrishnan: Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food …
PDF
अंग्रेज़ी
DRM
€151.99
C. Anandharamakrishnan: Computational Fluid Dynamics Applications in Food Processing
Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle …
PDF
अंग्रेज़ी
€53.49
C. Anandharamakrishnan: Techniques for Nanoencapsulation of Food Ingredients
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, …
PDF
अंग्रेज़ी
€53.49
C. Anandharamakrishnan & S. Padma Ishwarya: Essentials and Applications of Food Engineering
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, …
EPUB
अंग्रेज़ी
DRM
€168.28
C. Anandharamakrishnan & S. Padma Ishwarya: Essentials and Applications of Food Engineering
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, …
PDF
अंग्रेज़ी
DRM
€168.28
C. Anandharamakrishnan & S. Parthasarathi: Food Nanotechnology
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, …
EPUB
अंग्रेज़ी
DRM
€223.72
C. Anandharamakrishnan & S. Parthasarathi: Food Nanotechnology
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, …
PDF
अंग्रेज़ी
DRM
€223.72
C. Anandharamakrishnan & Jeyan A. Moses: 3D Printing of Foods
3D Printing of Foods Explore the fascinating realm of 3D food printing and its applications
In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening …
PDF
अंग्रेज़ी
DRM
€179.99
C. Anandharamakrishnan & Jeyan A. Moses: 3D Printing of Foods
3D Printing of Foods
Explore the fascinating realm of 3D food printing and its applications
In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening …
EPUB
अंग्रेज़ी
DRM
€179.99
C. Anandharamakrishnan & Sayantani Dutta: Liposomal Encapsulation in Food Science and Technology
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps …
EPUB
अंग्रेज़ी
DRM
€192.31
C. Anandharamakrishnan & Ashish Rawson: Handbook of Millets – Processing, Quality, and Nutrition Status
The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target group …
PDF
अंग्रेज़ी
€181.89
C. Anandharamakrishnan & Parthasarathi Subramanian: Industrial Application of Functional Foods, Ingredients and Nutraceuticals
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific …
EPUB
अंग्रेज़ी
DRM
€193.21
C Anandharamakrishnan & Jeyan Arthur Moses: Food Digestion and Absorption
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food …
EPUB
अंग्रेज़ी
DRM
€229.99
C Anandharamakrishnan & Jeyan Arthur Moses: Food Digestion and Absorption
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food …
PDF
अंग्रेज़ी
DRM
€229.99
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall …
PDF
अंग्रेज़ी
DRM
€155.48
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food …
EPUB
अंग्रेज़ी
DRM
€155.63
C. Anandharamakrishnan & R. Mahendran: Non-Thermal Technologies for the Food Industry
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food …
PDF
अंग्रेज़ी
DRM
€55.22
C. Anandharamakrishnan & R. Mahendran: Non-Thermal Technologies for the Food Industry
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food …
EPUB
अंग्रेज़ी
DRM
€54.79
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall …
EPUB
अंग्रेज़ी
DRM
€155.48
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food …
PDF
अंग्रेज़ी
DRM
€155.63
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall …
PDF
अंग्रेज़ी
DRM
€155.63
C. Anandharamakrishnan & Jeyan Arthur Moses: Emerging Technologies for the Food Industry
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall …
EPUB
अंग्रेज़ी
DRM
€155.63
