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Science and Technology of Aroma, Flavor, and Fragrance in Rice
ISBN: 9781771886604 / Angielski / Twarda / 352 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
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603,60 |
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Production and Processing of Healthy Meat, Poultry and Fish Products
ISBN: 9781461284291 / Angielski / Miękka / 367 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl- edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these...
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry...
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603,81 |
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Malting and Brewing Science: Volume II Hopped Wort and Beer
ISBN: 9781461357278 / Angielski / Miękka / 528 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to...
Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this editi...
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603,81 |
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Enzymes in Food Processing
ISBN: 9781461358978 / Angielski / Miękka / 319 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Si...
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603,81 |
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Food Processing: Strategies for Quality Assessment
ISBN: 9781493913770 / Angielski / Twarda / 510 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the...
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptabil...
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603,81 |
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High Pressure Fluid Technology for Green Food Processing
ISBN: 9783319106106 / Angielski / Twarda / 517 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies... The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic... |
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603,81 |
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Technology of Breadmaking
ISBN: 9783319146867 / Angielski / Twarda / 408 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions... This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough unders... |
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603,81 |
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Thermal Processing of Packaged Foods
ISBN: 9783319249025 / Angielski / Twarda / 516 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have bee... |
cena:
603,81 |
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Food Processing: Strategies for Quality Assessment
ISBN: 9781493955749 / Angielski / Miękka / 510 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the...
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptabil...
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cena:
603,81 |
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Technology of Breadmaking
ISBN: 9783319330648 / Angielski / Miękka / 408 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This practical guide illuminates all aspects of breadmaking, providing a complete understanding of the new developments shaping the industry. It offers detailed technical coverage of complex processes that link together to make bread and fermented products.
This practical guide illuminates all aspects of breadmaking, providing a complete understanding of the new developments shaping the industry. It offer...
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cena:
603,81 |
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Thermal Processing of Packaged Foods
ISBN: 9783319796963 / Angielski / Miękka / 516 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters-arranged in five parts-that maintain great parts of the first and second editions The First part includes five chapters...
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been u...
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cena:
603,81 |
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Genetics of Lactic Acid Bacteria
ISBN: 9780306472909 / Angielski / Twarda / 394 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities....
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, ...
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603,81 |
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Advances in Food Colloids
ISBN: 9781461285199 / Angielski / Miękka / 334 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter- actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly- saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.)...
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various st...
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603,81 |
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Advances in Sweeteners
ISBN: 9781461285229 / Angielski / Miękka / 288 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work...
The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes th...
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603,81 |
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Fisheries Processing: Biotechnological Applications
ISBN: 9781461374206 / Angielski / Miękka / 494 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the...
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ati...
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cena:
603,81 |
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Genetics of Lactic Acid Bacteria
ISBN: 9781461349594 / Angielski / Miękka / 394 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities....
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, ...
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cena:
603,81 |
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Snack Food
ISBN: 9781461287957 / Angielski / Miękka / 402 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now...
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and techn...
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cena:
603,81 |
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Sugar Confectionery and Chocolate Manufacture
ISBN: 9781468414974 / Angielski / Miękka / 380 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par- ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification...
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sw...
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cena:
603,81 |
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Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice
ISBN: 9789811315589 / Angielski / Twarda / 310 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies.
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathog...
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cena:
603,81 |
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Food Safety & Mycotoxins
ISBN: 9789813290372 / Angielski / Twarda / 169 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
603,81 |
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