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Snack Foods Processing Innovation and Nutritional Aspects

Snack Foods Processing Innovation and Nutritional Aspects

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations especially in terms of convinience flavor shelf life and nutritional and health claims. Snack Foods: Processing Innovation and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry technology processing functionality quality control analysis and nutrition and health implications of the wide array of snacks derived from grains fruits/vegetables milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods including popcorn wheat-based products (crispbreads pretzels crackers) lime-cooked maize snacks (tortilla chips and corn chips) extruded items (expanded and half products or pellets) potato chips peanuts almonds tree nuts and products derived from fruits/vegetables milk animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials oils flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts relevant information in tables and recent innovations and trends. Divided into four sections Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying seasoning packaging and the emerging 3-D printing technology. Moreover the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits starches and flours followed by chapters for oils seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein. | Snack Foods Processing Innovation and Nutritional Aspects

GBP 190.00
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Microbiome-Host Interactions

Microbiome-Host Interactions

Microbiota are a promising and fascinating subject in biology because they integrate the microbial communities in humans animals plants and the environment. In humans microbiota are associated with the gut skin and genital oral and respiratory organs. The plant microbial community is referred to as holobiont and it is influential in the maintenance and health of plants which themselves play a role in animal health and the environment. The contents of Microbiome-Host Interactions cover all areas as well as new research trends in the fields of plant animal human and environmental microbiome interactions. The book covers microbiota in polar soil environments in health and disease in Caenorhabditis elegans and in agroecosystems as well as in rice root and actinorhizal root nodules speleothems and marine shallow-water hydrothermal vents. Moreover this book provides comprehensive accounts of advanced next-generation DNA sequencing metagenomic techniques high-throughput 16S rRNA sequencing and understanding nucleic acid sequence data from fungal algal viral bacterial cyanobacterial actinobacterial and archaeal communities using QIIME software (Quantitative Insights into Microbial Ecology). FEATURES Summarizes recent insight in microbiota and host interactions in distinct habitats including Antarctic hydrothermal vents speleothems oral skin gut feces reproductive tract soil root root nodules forests and mangroves Illustrates the high-throughput amplicon sequencing computational techniques involved in the microbiota analysis downstream analysis and visualization and multivariate analysis commonly used for microbiome analysis Describes probiotics and prebiotics in the composition of the gut microbiota skin microbiome impact in dermatologic disease prevention and microbial communities in the reproductive tract of humans and animals Presents information in a reachable way for students teachers researchers microbiologists computational biologists and other professionals who are interested in strengthening or enlarging their knowledge about microbiome analysis with next-generation DNA sequencing in the different branches of the sciences

GBP 180.00
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