{"title":"FOOD Science","description":null,"products":[{"product_id":"emerging-techniques-for-food-processing-and-preservation-1-e","title":"EMERGING TECHNIQUES FOR FOOD PROCESSING AND PRESERVATION 1\/E","description":"\u003cp\u003eThe demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eEmerging Techniques for Food Processing and Preservation\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life.\u003c\/p\u003e\n\u003cp\u003eWith contributions from leading experts in the field, this book covers a wide range of topics, including Electrodialysis, Refractance Window Technology, Cold Plasma, Bio Speckle Laser Technique, Nanofluids, and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques, as well as case studies that demonstrate their practical applications.\u003c\/p\u003e\n\u003cp\u003eIn this book, readers will gain insights into the principles behind these emerging techniques, their advantages and limitations, and the practical applications in various food products. Whether you are a food scientist, engineer, or a food industry professional, this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.\u003c\/p\u003e","brand":"Vanguard Books","offers":[{"title":"Default Title","offer_id":43762662211620,"sku":null,"price":26859.0,"currency_code":"PKR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/4823\/3764\/files\/9781032108049_6e15278d-b4ba-41a9-b4ea-0f08febf9816.jpg?v=1773127067"},{"product_id":"analysis-of-food-spices","title":"ANALYSIS OF FOOD SPICES","description":"\u003cp\u003eSpices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.\u003c\/p\u003e\n\u003cp\u003eSpices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAnalysis of Food Spices: Identification and Authentication\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eprovides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProvides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control\u003c\/li\u003e\n\u003cli\u003eExplains how qualitative diagnostic features of food spices are utilized as quality control tools\u003c\/li\u003e\n\u003cli\u003eDescribes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices\u003c\/li\u003e\n\u003cli\u003eEmphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis\/quality control of food spices\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vanguard Books","offers":[{"title":"Default Title","offer_id":43762662768676,"sku":null,"price":26859.0,"currency_code":"PKR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/4823\/3764\/files\/9781032246895.jpg?v=1773124307"}],"url":"https:\/\/vanguardbooks.com\/collections\/food-science.oembed","provider":"Vanguard Books","version":"1.0","type":"link"}