About the Editors
Shahin Roohinejad, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany.
Ralf Greiner, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany.
Indrawati Oey, Department of Food Science, University of Otago, Dunedin, New Zealand, and Riddet Institute, Palmerston North, New Zealand.
Jingyuan Wen, School of Pharmacy, University of Auckland, Auckland, New Zealand.
5 Ebooki wg Shahin Roohinejad
Shahin Roohinejad & Ralf Greiner: Emulsion-based Systems for Delivery of Food Active Compounds
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recou …
PDF
Angielski
DRM
€167.99
Shahin Roohinejad & Ralf Greiner: Emulsion-based Systems for Delivery of Food Active Compounds
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recou …
EPUB
Angielski
DRM
€167.99
Shahin Roohinejad & Mohamed Koubaa: Effect of Emerging Processing Methods on the Food Quality
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapt …
PDF
Angielski
€149.79
Mohamed Koubaa & Francisco J. Barba: Fermentation Processes
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing f …
EPUB
Angielski
DRM
€170.99
Mohamed Koubaa & Francisco J. Barba: Fermentation Processes
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing f …
PDF
Angielski
DRM
€170.99
