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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:
1505,97 |
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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:
1407,22 |
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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:
1407,22 |
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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:
606,65 |
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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:
930,22 |
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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:
687,54 |
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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:
1132,45 |
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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:
606,65 |
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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:
529,24 |
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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:
606,65 |
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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:
623,44 |
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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:
441,79 |
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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:
606,65 |
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What Mrs. Fisher Knows about Old Southern Cooking
ISBN: 9781557094032 / Angielski / Miękka / 96 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a wonderful collection of 160 authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been reprinted only once in a limited edition of 100 copies. 93849
This is a wonderful collection of 160 authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American co...
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cena:
38,35 |
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Activated Carbon Applications in the Food and Pharmaceutical Industries
ISBN: 9781566761987 / Angielski / Twarda / 206 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. This book provides a comprehensive, scientific survey of activated carbon applications based on existing literature. A valuable resource for all technical personnel involved in the processes discussed.
Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. T...
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cena:
790,02 |
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Food Process Design and Evaluation
ISBN: 9781566762304 / Angielski / Twarda / 257 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, an...
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cena:
641,90 |
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Food Irradiation: A Guidebook, Second Edition
ISBN: 9781566763448 / Angielski / Miękka / 236 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life.
This new edition of a popular guidebook provides an updated, detailed, readable survey of the past, present and future of food irradiation. It covers a wide variety of topics ranging from the scientific basics to an examination of the many objections to food irradiation. Also included is a detailed discussion of the role of food irradiation in preventing a variety of foodborne diseases. Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method fo...
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cena:
567,83 |
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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:
1259,10 |
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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:
1135,66 |
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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:
469,02 |
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