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wyszukanych pozycji: 44
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Flavor of Meat and Meat Products
ISBN: 9780751402179 / Angielski / Twarda / 1995 / 320 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych (Bez gwarancji dostawy przed świętami) Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products.
Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enha...
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cena:
476,75 |
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Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology
ISBN: 9781461367444 / Angielski / Miękka / 2012 / 355 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been marked by its GRAS (generally recognized as safe) accreditation by the USFDA (United States Food and Drug Administration) in 1985. Canola Oil is perhaps the only edible vegetable oil that by today's standards is considered to be nutritionally well balanced. Furthermore, its protein meal is well balanced in its amino acid content and perhaps in...
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source o...
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cena:
201,72 |
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Nutraceutical and Specialty Lipids and Their Co-Products
ISBN: 9780367391058 / Angielski / Miękka / 2019 / 580 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) |
cena:
311,49 |
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Flavor of Meat and Meat Products
ISBN: 9781461359111 / Angielski / Miękka / 2012 / 301 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well...
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flav...
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cena:
363,12 |
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Nutraceutical and Specialty Lipids and Their Co-Products
ISBN: 9781574444995 / Angielski / Twarda / 2006 / 584 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the...
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods...
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cena:
1265,63 |
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Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology
ISBN: 9780442002954 / Angielski / Twarda / 1991 / 368 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych (Bez gwarancji dostawy przed świętami) This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of seeds, recent methods of analysis and recent studies to upgrade the canola proteins are presented.
This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Re...
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cena:
476,75 |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies
ISBN: 9780471385486 / Angielski / Twarda / 2005 / 656 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2162,08 |
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Chemicals Via Higher Plant Bioengineering
ISBN: 9780306461170 / Angielski / Twarda / 1999 / 280 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured ...
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cena:
605,23 |
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Bailey's Industrial Oil and Fat Products, Set
ISBN: 9780471384601 / Angielski / Twarda / 2005 / 3616 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
11211,06 |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Specialty Oils and Oil Products, Part 2
ISBN: 9780471385509 / Angielski / Twarda / 2005 / 496 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2162,08 |
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Bailey's Industrial Oil and Fat Products
ISBN: 9781119257882 / Angielski / Twarda / 2020 / 4480 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) |
cena:
8300,63 |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Products and Applications
ISBN: 9780471385493 / Angielski / Twarda / 2005 / 608 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2162,08 |
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Chemicals Via Higher Plant Bioengineering
ISBN: 9781461371434 / Angielski / Miękka / 2012 / 280 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured ...
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cena:
605,23 |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Chemistry, Properties, and Health Effects
ISBN: 9780471385523 / Angielski / Twarda / 2005 / 608 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2162,08 |
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Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats
ISBN: 9780471385462 / Angielski / Twarda / 2005 / 544 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2162,08 |
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Flavor Chemistry of Ethnic Foods
ISBN: 9780306461248 / Angielski / Twarda / 1999 / 272 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor charact...
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cena:
726,29 |
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Handbook of Antioxidants for Food Preservation
ISBN: 9781782420897 / Angielski / Twarda / 2015 / 514 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of...
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend ...
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cena:
973,56 |
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Flavor of Meat, Meat Products and Seafood
ISBN: 9780751404845 / Angielski / Twarda / 1998 / 429 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of...
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edit...
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cena:
1129,80 |
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Flavor Chemistry of Ethnic Foods
ISBN: 9781461371663 / Angielski / Miękka / 2012 / 272 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Bez gwarancji dostawy przed świętami) Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor charact...
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cena:
726,29 |
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Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing
ISBN: 9781119135319 / Angielski / Twarda / 2017 / 688 str. Termin realizacji zamówienia: ok. 30 dni roboczych (Bez gwarancji dostawy przed świętami) The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit's renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. ...The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Func... |
cena:
837,02 |
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