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The Art and Mystery of Curing, Preserving, and Potting All Kinds of Meats, Game, and Fish
ISBN: 9781023499804 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
133,58 |
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Home Canning of Meat and Poultry
ISBN: 9781023538466 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
68,84 |
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Pickled: Pickles, kimchis, vinegars and more to add a burst of flavour to any dish
ISBN: 9781837836536 / Angielski / Miękka / 144 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
70,46 |
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God Is a Pickle: Recipes and Stories for Preserving the Seasons
ISBN: 9783967042092 / Angielski / 28-04-2026 Książka dostępna od: 28-04-2026 |
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Termin ukazania się książki: 28-04-2026
Książkę można już zamówić z rabatem 5% |
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167,32 |
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Perfectly Pickle: From Garden to Jar in Simple Steps
ISBN: 9781968418229 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
44,47 |
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Easy & Practical Dry Mix Recipe Book: 100% Budget-Friendly Homemade Recipes to Stock Up for Long-Term Storage & Shop Only Once a Month to Enjoy Stress
ISBN: 9781805564119 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
80,80 |
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Food Texture and Viscosity: Concept and Measurement
ISBN: 9780121190620 / Angielski / Twarda / 416 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements... Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and ... |
cena:
587,73 |
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Ultra High Pressure Treatment of Foods
ISBN: 9780306472787 / Angielski / Twarda / 340 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance...
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by app...
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cena:
603,81 |
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Minimally Processed Refrigerated Fruits & Vegetables
ISBN: 9780412055713 / Angielski / Twarda / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is...
The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, sto...
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cena:
402,53 |
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Dehydration of Foods
ISBN: 9780412064210 / Angielski / Twarda / 330 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects.
The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and... Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration f...
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cena:
603,81 |
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Hydrocolloid Applications: Gum Technology in the Food and Other Industries
ISBN: 9780412621208 / Angielski / Twarda / 354 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica tions. The second part...
Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex ...
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cena:
603,81 |
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Food Processing: An Industrial Powerhouse in Transition
ISBN: 9780471155157 / Angielski / Twarda / 688 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book covers the growth, economic development, and business management of the US commercial food processing industry. Topics include the strategic options of food processors when facing the many distribution channels and sourcing options currently available; new processing and information technologies; the effect of biotechnological developments on the food processing industry, and an analysis of whether the food processing sector has participated in the overall improvement of the US economy.
This book covers the growth, economic development, and business management of the US commercial food processing industry. Topics include the strategic...
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cena:
1005,06 |
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Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities
ISBN: 9780471183570 / Angielski / Twarda / 768 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtratio...
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cena:
2403,75 |
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Evaluation of Seafood Freshness Quality
ISBN: 9780471185802 / Angielski / Twarda / 192 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood....
Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growin...
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cena:
1108,17 |
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Food Process Engineering: Theory and Laboratory Experiments
ISBN: 9780471322412 / Angielski / Miękka / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and... This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laborator... |
cena:
804,00 |
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Food Irradiation: Principles and Applications
ISBN: 9780471356349 / Angielski / Twarda / 488 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of...
In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the sa...
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cena:
1082,39 |
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Pasta and Semolina Technology
ISBN: 9780632053490 / Angielski / Twarda / 242 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.
Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book ex...
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cena:
927,73 |
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Coffee Recent Developments
ISBN: 9780632055531 / Angielski / Twarda / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.
The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters... Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting...
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cena:
1257,68 |
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Industrial Drying of Foods
ISBN: 9780751403848 / Angielski / Twarda / 309 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number of technologies which differ markedly in, for example, the manner in which energy is supplied to the foodstuff and in which product is transported through the dryer. Depending on the dryer type, the residence time may vary from a few...
Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantl...
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cena:
603,81 |
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Sous Vide and Cook-Chill Processing for the Food Industry
ISBN: 9780751404333 / Angielski / Twarda / 342 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product...
This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercial...
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cena:
805,10 |
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