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wyszukanych pozycji: 13
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Candy Bites: The Science of Sweets
ISBN: 9781461493822 / Angielski / Miękka / 2014 / 269 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called 'sugar high' and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal... This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made or whet... |
cena:
129,26 zł |
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Crystallization in Foods
ISBN: 9780834216341 / Angielski / Twarda / 2001 / 326 str. Termin realizacji zamówienia: ok. 20 dni roboczych. In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations,...
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crys...
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cena:
901,12 zł |
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Math Concepts for Food Engineering
ISBN: 9781420055054 / Angielski / Miękka / 2008 / 248 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.
Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines...
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cena:
231,25 zł |
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Math Concepts for Food Engineering
ISBN: 9781138426511 / Angielski / Twarda / 2017 Termin realizacji zamówienia: ok. 16-18 dni roboczych. A Supplement for Food Science and Engineering Students Who Need to Improve Their Mathematical Skills
A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering. New to the Second Edition � Straightforward explanations of basic balance and transport principles... A Supplement for Food Science and Engineering Students Who Need to Improve Their Mathematical Skills
A remedial textbook for underst... |
cena:
946,23 zł |
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Food Bites: The Science of the Foods We Eat
ISBN: 9781461475637 / Angielski / Miękka / 2013 / 190 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Richard Hartel, professor of Food Engineering at UW-Madison, and his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his...
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: I...
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cena:
109,66 zł |
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Principles of Food Processing
ISBN: 9780834212695 / Angielski / Twarda / 1997 / 288 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite...
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under gr...
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cena:
626,85 zł |
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Ice Cream
ISBN: 9781461460954 / Angielski / Twarda / 2013 / 462 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone... Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the i... |
cena:
509,31 zł |
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Food Emulsifiers and Their Applications
ISBN: 9781441925909 / Angielski / Miękka / 2010 / 442 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly...
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be ...
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cena:
509,31 zł |
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Careers in Food Science: From Undergraduate to Professional
ISBN: 9783031143526 / Angielski / Miękka / 2022 / 411 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.This second edition includes nine new chapters covering research chefs, food systems,...
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career....
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cena:
509,31 zł |
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Confectionery Science and Technology
ISBN: 9783319617404 / Angielski / Twarda / 2017 / 536 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes...
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and ...
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cena:
509,31 zł |
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Confectionery Science and Technology
ISBN: 9783319871509 / Angielski / Miękka / 2018 / 536 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
313,40 zł |
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Food Emulsifiers and Their Applications
ISBN: 9783030291853 / Angielski / Twarda / 2019 / 522 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
1097,02 zł |
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Ice Cream
ISBN: 9781489986634 / Angielski / Miękka / 2015 / 462 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone... Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the i... |
cena:
352,59 zł |
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