» książki » Technology & Engineering - Food Science - General
topmenu
 |
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...
|
cena:
1103,67 zł |
 |
Dairy Starter Cultures
ISBN: 9780471185840 / Angielski / Twarda / 290 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion o...
|
cena:
1555,50 zł |
 |
Analytical Techniques for Foods and Agricultural Products
ISBN: 9780471186090 / Angielski / Twarda / 608 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy,...
This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all t...
|
cena:
1773,10 zł |
 |
Food Canning Technology
ISBN: 9780471186106 / Angielski / Twarda / 740 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A review of the various scientific, technological, and economical aspects of food product preservation is presented in this book. It examines the problems which are associated with the stability of products such as meat, fish, vegetables, and fruit and thoroughly covers methods and processing steps to maintain the quality of these foods.
A review of the various scientific, technological, and economical aspects of food product preservation is presented in this book. It examines the prob...
|
cena:
1452,81 zł |
 |
Food Proteins: Properties and Characterization
ISBN: 9780471186144 / Angielski / Twarda / 560 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps...
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the appli...
|
cena:
2005,52 zł |
 |
Food Packaging Technology, Volume 1
ISBN: 9780471186410 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manufacturing, packaging, and marketing a wide variety of foods. This book offers a comprehensive background on the development of packages and packaging systems for food, and includes new developments related to the 'harmonization' of products within E.E.C. countries. It examines all aspects of packing technology that are relevant to the processing, preservation, and distribution of virtually all types of food. The book gives a good overview of...
The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manu...
|
cena:
2007,34 zł |
 |
Food Packaging Technology, Volume 2
ISBN: 9780471186427 / Angielski / Twarda / 408 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. * examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types of food
* gives a good overview of areas of science and technology that influence the packaging process * provides in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality * includes new developments related to the 'harmonization' of products within E.E.C. countries * examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types o...
|
cena:
2173,38 zł |
 |
Food Constituents
ISBN: 9780471189664 / Angielski / Twarda / 510 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the analytical procedures for foods used in Europe.
In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors ...
|
cena:
1452,81 zł |
 |
Handbook of Citrus By-Products and Processing Technology
ISBN: 9780471190240 / Angielski / Twarda / 247 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a complete treatment of citrus by-products - including data, research and technological developments.
* Emphasizes the manufacturing and utilization of citrus by-products from raw material residues of juice extraction and recovery Process descriptions include those for essential oils, d-limonene, dried pulp cattle feeds and molasses, peel products, pectin, flavonoids, pulp wash and pulp products, bioconversion, and other products This book provides a complete treatment of citrus by-products - including data, research and technological developments.
* Emphasizes the manufa... |
cena:
1000,98 zł |
 |
Food Proteins: Processing Applications
ISBN: 9780471297857 / Angielski / Twarda / 390 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for cond... |
cena:
1011,24 zł |
 |
Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
ISBN: 9780471314547 / Angielski / Twarda / 512 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and...
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutrit...
|
cena:
1103,67 zł |
 |
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:
800,73 zł |
 |
Spices and Seasonings: A Food Technology Handbook
ISBN: 9780471355755 / Angielski / Twarda / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.
There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial... Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industr...
|
cena:
954,77 zł |
 |
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...
|
cena:
1077,99 zł |
 |
The ISO 9000 Quality System: Applications in Food and Technology
ISBN: 9780471369134 / Angielski / Twarda / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Author is a certified Quality Assurance Lead Auditor who has worked with more than 100 companies seeking ISO 9000 certification.
* One of the only books on ISO 9000 compliance written exclusively for the food industry. * Examples are based on real-world cases (although company names and other identifying details are not included to protect privacy). These examples can be invaluable to food companies who want to avoid potential pitfalls. * Relates ISO 9000 to other quality and safety assurance management systems. Author is a certified Quality Assurance Lead Auditor who has worked with more than 100 companies seeking ISO 9000 certification.
* One of the on... |
cena:
775,06 zł |
 |
Bailey's Industrial Oil and Fat Products, Set
ISBN: 9780471384601 / Angielski / Twarda / 3616 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
|
cena:
11234,03 zł |
 |
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies
ISBN: 9780471385486 / Angielski / Twarda / 656 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
|
cena:
2166,51 zł |
 |
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Products and Applications
ISBN: 9780471385493 / Angielski / Twarda / 608 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
|
cena:
2166,51 zł |
 |
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Specialty Oils and Oil Products, Part 2
ISBN: 9780471385509 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
|
cena:
2166,51 zł |
 |
Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products
ISBN: 9780471385967 / Angielski / Twarda / 784 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline's...
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beve...
|
cena:
1103,67 zł |
Czytaj nas na:
Zobacz: Księgarnia Czeska | Wydawnictwo Książkowe Klimaty | Mapa strony | Lista autorów
KrainaKsiazek.PL - Księgarnia Internetowa
KrainaKsiazek.PL - Księgarnia Internetowa
