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:
1223,33 zł |
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:
815,56 zł |
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:
1223,33 zł |
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:
1223,33 zł |
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:
780,00 zł |
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:
1044,93 zł |
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:
585,00 zł |
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:
382,03 zł |
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:
158,29 zł |
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:
85,47 zł |
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:
158,29 zł |
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:
64,05 zł |
Home Production of Quality Meats and Sausages
ISBN: 9780982426739 / Angielski / Miękka / 710 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
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cena:
121,22 zł |
A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products
ISBN: 9781845696061 / Angielski / Twarda / 624 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural...
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing ...
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cena:
815,56 zł |
A Complete Course in Canning and Related Processes: Microbiology, Packaging, Haccp and Ingredients
ISBN: 9781845696054 / Angielski / Twarda / 512 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural...
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing ...
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cena:
815,56 zł |
A Complete Course in Canning and Related Processes: Fundamental Information on Canning
ISBN: 9781845696047 / Angielski / Twarda / 560 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural...
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing ...
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cena:
815,56 zł |
New Methods of Food Preservation
ISBN: 9781441951922 / Angielski / Miękka / 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:
585,00 zł |
Automatic Control of Food Manufacturing Processes
ISBN: 9780751402070 / Angielski / Twarda / 251 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of...
In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotec...
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cena:
389,98 zł |
Handbook of Frozen Food Processing and Packaging
ISBN: 9781439836040 / Angielski / Twarda / 936 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include:
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food... |
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cena:
1223,33 zł |
Jane Butel's Freezer Cookbook: How to Use Your Freezer for All It's Worth
ISBN: 9781681624792 / Angielski / Miękka / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
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cena:
85,64 zł |