24 Ebooks by M. Selvamuthukumaran
M. Selvamuthukumaran: Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process …
EPUB
English
DRM
€299.24
M. Selvamuthukumaran: Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process …
PDF
English
DRM
€298.64
Yashwant Pathak & M. Selvamuthukumaran: Flavors for Nutraceutical and Functional Foods
Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely …
EPUB
English
DRM
€180.00
Yashwant Pathak & M. Selvamuthukumaran: Flavors for Nutraceutical and Functional Foods
Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely …
PDF
English
DRM
€179.62
Yashwant V Pathak & M. Selvamuthukumaran: Flavor Development for Functional Foods and Nutraceuticals
In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical …
EPUB
English
DRM
€224.42
Yashwant V Pathak & M. Selvamuthukumaran: Flavor Development for Functional Foods and Nutraceuticals
In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical …
PDF
English
DRM
€223.93
M. SELVAMUTHUKUMARAN: Applications of Membrane Technology for Food Processing Industries
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a …
PDF
English
DRM
€218.14
M. SELVAMUTHUKUMARAN: Applications of Membrane Technology for Food Processing Industries
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a …
EPUB
English
DRM
€218.14
John Onuh & Yashwant V Pathak: Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial …
PDF
English
DRM
€243.86
John Onuh & Yashwant V Pathak: Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial …
EPUB
English
DRM
€243.86
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the …
PDF
English
DRM
€225.11
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the …
EPUB
English
DRM
€225.11
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Dairy Industry
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for …
PDF
English
DRM
€217.70
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Dairy Industry
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for …
EPUB
English
DRM
€217.70
M. Selvamuthukumaran: Active Packaging for Various Food Applications
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, …
PDF
English
DRM
€218.85
M. Selvamuthukumaran: Active Packaging for Various Food Applications
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, …
EPUB
English
DRM
€218.85
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, …
PDF
English
DRM
€199.67
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, …
EPUB
English
DRM
€199.04
M. Selvamuthukumaran: Anthocyanins in Subtropical Fruits
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. …
PDF
English
DRM
€200.09
M. Selvamuthukumaran: Anthocyanins in Subtropical Fruits
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. …
EPUB
English
DRM
€200.09
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, …
PDF
English
DRM
€218.85
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, …
EPUB
English
DRM
€217.40
M. Selvamuthukumaran: Wealth out of Food Processing Waste
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and …
PDF
English
DRM
€190.58
M. Selvamuthukumaran: Wealth out of Food Processing Waste
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and …
EPUB
English
DRM
€190.89
