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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:
940,96 |
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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:
1275,61 |
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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:
610,90 |
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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:
814,55 |
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Chemical Food Safety: A Scientist's Perspective
ISBN: 9780813802541 / Angielski / Twarda / 232 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.
Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between -real risks- and -phantom risks, - unearthing numerous fallacies... Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relev...
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cena:
533,10 |
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Natural Food Colorants: Science and Technology
ISBN: 9780824704216 / Angielski / Twarda / 344 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions.
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants...
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cena:
1366,08 |
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Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality
ISBN: 9780824704537 / Angielski / Twarda / 440 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for onlin...
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cena:
1366,08 |
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Crystallization Processes in Fats and Lipid Systems
ISBN: 9780824705510 / Angielski / Twarda / 552 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and...
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats a...
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cena:
1515,11 |
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Transport Properties of Foods
ISBN: 9780824706135 / Angielski / Twarda / 432 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and d...
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cena:
1415,76 |
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Handbook of Dough Fermentations
ISBN: 9780824742645 / Angielski / Twarda / 328 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using... Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and ... |
cena:
1415,76 |
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Microstructural Principles of Food Processing and Engineering
ISBN: 9780834212565 / Angielski / Twarda / 432 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the...
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary n...
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cena:
610,90 |
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Citrus Processing: A Complete Guide
ISBN: 9780834212589 / Angielski / Twarda / 450 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Provides an introduction to citrus processing followed by a review of business fundamentals applied to the citrus processing industry. This title covers: the integration of computer communications, descriptions of equipment and engineering needed to put a plant together, quality control, and procedures and ramifications of juice characteristics.
Provides an introduction to citrus processing followed by a review of business fundamentals applied to the citrus processing industry. This title cove...
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cena:
936,74 |
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Principles of Food Processing
ISBN: 9780834212695 / Angielski / Twarda / 288 str. Termin realizacji zamówienia: ok. 5-8 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:
692,36 |
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Processed Meats
ISBN: 9780834213043 / Angielski / Twarda / 448 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing,...
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensi...
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cena:
1140,38 |
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New Methods of Food Preservation
ISBN: 9780834213418 / Angielski / Twarda / 324 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic...
This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a...
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cena:
610,90 |
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Supercritical Fluid Processing of Food and Biomaterials
ISBN: 9780834213562 / Angielski / Twarda / 258 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
536,45 |
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Minimally Processed Fruits and Vegetables
ISBN: 9780834216723 / Angielski / Twarda / 360 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States,...
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and...
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cena:
610,90 |
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Food Colloids: Interactions, Microstructure and Processing
ISBN: 9780854046386 / Angielski / Twarda / 508 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.
Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.
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cena:
595,85 |
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Starch: Advances in Structure and Function
ISBN: 9780854048601 / Angielski / Twarda / 232 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable...
Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ult...
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cena:
422,25 |
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Pests of Stored Foodstuffs and Their Control
ISBN: 9781402007354 / Angielski / Twarda / 478 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book is intended to serve as an introduction to the pests of stored foodstuffs of all types on a worldwide basis, and as a broad reference text. It is aimed at being complementary to the more detailed and more specific texts that are listed in the References. It does presuppose an adequate basic knowledge of entomology and zoology in the user. The stored products mentioned in the text are commercial products in the widest sense, including all types of plant and animal materials in addition to grain and prepared foodstuffs. Storage is viewed very broadly, from one day on a shelf to...
This book is intended to serve as an introduction to the pests of stored foodstuffs of all types on a worldwide basis, and as a broad reference text. ...
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cena:
610,90 |
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