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Functional Foods: Biochemical and Processing Aspects, Volume 1
ISBN: 9781566764872 / Angielski / Twarda / 480 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional...
This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and...
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cena:
1248,92 |
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Processing Vegetables: Science and Technology
ISBN: 9781566765077 / Angielski / Twarda / 434 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists.
The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes... The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable pro...
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cena:
1126,48 |
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Food Engineering Laboratory Manual
ISBN: 9781566765411 / Angielski / Twarda / 156 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. FROM THE PREFACE
The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . ., thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and... FROM THE PREFACE
The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering.... |
cena:
440,75 |
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Fish Drying and Smoking: Production and Quality
ISBN: 9781566766685 / Angielski / Twarda / 270 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book emphasizes the critical factors which affect the quality of products produced in less technological cultures - products which have been largely neglected in technically advanced countries.
Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book ...
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cena:
1273,41 |
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Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
ISBN: 9781566767835 / Angielski / Twarda / 289 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents... Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the...
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cena:
1273,41 |
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Snack Foods Processing
ISBN: 9781566769327 / Angielski / Twarda / 639 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The definitive handbook on developing, preparing, and processing shelf-stable savory snack foods, this book contains chapters by industry experts covering a wide range of topics that include ingredients, raw materials specifications, equipment, materials handling, sensory evaluation and quality control methods, and the preparation and processing of specific snack products. Every major product type is covered, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks....
The definitive handbook on developing, preparing, and processing shelf-stable savory snack foods, this book contains chapters by industry experts cove...
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cena:
930,57 |
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Trends in Food Engineering
ISBN: 9781566769914 / Angielski / Twarda / 347 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology,...
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section ...
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cena:
1273,41 |
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Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
ISBN: 9781587160431 / Angielski / Twarda / 336 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Deh...
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cena:
1346,88 |
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Poultry Products Processing: An Industry Guide
ISBN: 9781587160608 / Angielski / Twarda / 560 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. < P> Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are...
< P> Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a ...
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cena:
832,62 |
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Natural Colorants for Food and Nutraceutical Uses
ISBN: 9781587160769 / Angielski / Twarda / 344 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Provides thorough coverage of natural colorants and other pigments. Emphasizes nutraceutical properties and uses. Relates chemical structure to biochemical and functional properties and applications. Addresses the extraction and processing stability of individual pigments. Covers the use of biotechnology for increasing production of colorants. As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current...
Provides thorough coverage of natural colorants and other pigments. Emphasizes nutraceutical properties and uses. Relates chemical structure to bioche...
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cena:
1273,41 |
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Phenolics in Food and Nutraceuticals
ISBN: 9781587161384 / Angielski / Twarda / 576 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health...
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book report...
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cena:
1224,44 |
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Food, People and Society: A European Perspective of Consumers' Food Choices
ISBN: 9783540415213 / Angielski / Twarda / 462 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food consumption is vital to human survival. Nevertheless, the exact determi nants of food perception, liking and food choice are still not fully understood. Food, People and Society tries to fill some of the gaps in our knowledge by stud ying these processes from multiple perspectives, each with their own emphasis. Some approaches focus mainly on the characteristics of food products eaten, some focus on the person who eats a particular food, whereas other approaches emphasize the psychological, economic or social context in which food con sumption takes place. By bringing together these...
Food consumption is vital to human survival. Nevertheless, the exact determi nants of food perception, liking and food choice are still not fully unde...
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cena:
805,10 |
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Irradiation for Food Safety and Quality: Proceedings of Fao/Iaea/Who International Conference on Ensuring the Safety and Quality of Food Through Radia
ISBN: 9781587160813 / Angielski / Twarda / 232 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin.
This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal... Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and q...
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cena:
1053,01 |
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Physico-Chemical Aspects of Food Processing
ISBN: 9780751402407 / Angielski / Twarda / 466 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater....
Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft indus...
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cena:
603,81 |
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Capillary Electrophoresis for Food Analysis: Method Development
ISBN: 9780854044924 / Angielski / Twarda / 142 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for...
Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has fo...
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cena:
367,08 |
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A Book Of Scents And Dishes (A Vintage Cookery Books Classic)
ISBN: 9781443736817 / Angielski / Twarda / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A Book Of Scents And Dishes (A Vintage Cookery Books Classic) By Allhusen, Dorothy Originally published in the 1920s, this is a collection of recipes contributed by various members of aristocratic families for a charity cook book. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: - Soups - Sauces - Fish - Meat - Poultry and Game - Vegetables -...
A Book Of Scents And Dishes (A Vintage Cookery Books Classic) By Allhusen, Dorothy Originally published in the 1920s, this is a collection of recipes ...
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cena:
142,38 |
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The Art of Making Fermented Sausages
ISBN: 9780982426715 / Angielski / Miękka / 276 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures avai...
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cena:
76,88 |
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Canning and Preserving
ISBN: 9781444687569 / Angielski / Miękka / 120 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republ...
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cena:
142,38 |
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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
ISBN: 9781599219844 / Angielski / Miękka / 160 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
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cena:
61,81 |
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Home Production of Quality Meats and Sausages
ISBN: 9780982426739 / Angielski / Miękka / 710 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
109,04 |
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