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Alteration of Ovoproducts


Alteration of Ovoproducts
  • Author : Olivier Goncalves
  • Publisher : Elsevier
  • Release : 2018-07-19
  • ISBN : 9780081023815
  • Language : En, Es, Fr & De
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Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct matrix, their known sources of biotic and abiotic alteration, and their associated biomarkers. In addition, the book covers the capabilities (exploratory and characterization) of the latest metabolomics tecnics, both invasive and non-invasive, including chromatography, nuclear magnetic resonance, mass spectrometry, NMR, MS – including FTICR-MS –, and vibrational spectroscopy, such as Infrared – MIR, NIR – or Raman). In final sections, the next generation of online sensors derived from the latest technics is discussed for their applicative potential in industry (NIR, Raman, chromatography, benchmark NMR, and more). Details the matrix of egg products Explores the latest metabolic techniques Strengthens the linkages between the agri-food, microbiological and chemical analytical communities

Proceedings of the IVth International Symposium on Applications of Modelling as an Innovative Technology in the Agri Food Chain


Proceedings of the IVth International Symposium on Applications of Modelling as an Innovative Technology in the Agri Food Chain
  • Author : P. Barreiro
  • Publisher :
  • Release : 2008
  • ISBN : WISC:89099253437
  • Language : En, Es, Fr & De
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Bulletin


Bulletin
  • Author : International Institute of Refrigeration
  • Publisher :
  • Release : 1973
  • ISBN : CORNELL:31924055287704
  • Language : En, Es, Fr & De
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Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.

Evidence Based Validation of Herbal Medicine


Evidence Based Validation of Herbal Medicine
  • Author : Pulok K. Mukherjee
  • Publisher : Elsevier
  • Release : 2015-02-17
  • ISBN : 9780128009963
  • Language : En, Es, Fr & De
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Evidence-Based Validation of Herbal Medicines brings together current thinking and practice in the areas of characterization and validation of natural products. This book reviews all aspects of evaluation and development of medicines from plant sources, including their cultivation, collection, phytochemical and phyto-pharmacological evaluation, and therapeutic potential. Emphasis is placed on describing the full range of evidence-based analytical and bio-analytical techniques used to characterize natural products, including –omic technologies, phyto-chemical analysis, hyphenated techniques, and many more. Includes state-of-the-art methods for detecting, isolating, and performing structure elucidation by degradation and spectroscopic techniques Covers biosynthesis, synthesis, and biological activity related to natural products Consolidates information to save time and money in research Increases confidence levels in quality and validity of natural products

New Ingredients in Food Processing


New Ingredients in Food Processing
  • Author : Gunnar Linden
  • Publisher : CRC Press
  • Release : 1999-10-25
  • ISBN : 0849302609
  • Language : En, Es, Fr & De
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The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.