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Mycotoxins in Foodstuffs
ISBN: 9780387736884 / Angielski / Twarda / 504 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.
An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin pr... |
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603,81 |
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Bioactive Components of Milk
ISBN: 9780387740867 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. Bioactive Components of Milk provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc. The book is divided into four parts. The first part focuses on... Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-... |
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805,10 |
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Molecular Techniques in the Microbial Ecology of Fermented Foods
ISBN: 9780387745190 / Angielski / Twarda / 280 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions....
The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast developmen...
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cena:
724,58 |
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Foodborne Microbial Pathogens: Mechanisms and Pathogenesis
ISBN: 9780387745367 / Angielski / Twarda / 276 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Ever since my days in veterinary school, I was fascinated with the field of microbiology. I always wondered how such a small microscopic organisms are capable of causing infections in other living organisms; big or small, young or old, and healthy or immunocompromised. The subject captured my imagi- tion. Many of the same microorganisms that cause diseases in animals also infect humans. In recent days, pathogens of animal origin impose even greater concern with increasing threat of avian influenza to cause pandemic, and spread of deadly bovine spongiform encephalopathy (mad cow disease) and...
Ever since my days in veterinary school, I was fascinated with the field of microbiology. I always wondered how such a small microscopic organisms are...
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cena:
201,24 |
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Pecan Technology
ISBN: 9780412054914 / Angielski / Twarda / 164 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e., Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is...
Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufact...
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cena:
402,53 |
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Minimally Processed Refrigerated Fruits & Vegetables
ISBN: 9780412055713 / Angielski / Twarda / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is...
The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, sto...
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402,53 |
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Food Enzymes: Structure and Mechanism
ISBN: 9780412056918 / Angielski / Twarda / 390 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the...
Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enz...
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402,53 |
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Dehydration of Foods
ISBN: 9780412064210 / Angielski / Twarda / 330 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects.
The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and... Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration f...
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cena:
603,81 |
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Essentials of Food Sanitation
ISBN: 9780412080111 / Angielski / Miękka / 360 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing...
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food San...
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cena:
201,24 |
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Flat Bread Technology
ISBN: 9780412081118 / Angielski / Twarda / 208 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread...
... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a c...
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402,53 |
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Malting and Brewing Science: Malt and Sweet Wort, Volume 1
ISBN: 9780412165801 / Angielski / Twarda / 388 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspe...
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cena:
1328,44 |
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Malts and Malting
ISBN: 9780412298004 / Angielski / Twarda / 796 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental...
This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and m...
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cena:
1127,15 |
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Pulses and Vegetables
ISBN: 9780412466106 / Angielski / Twarda / 248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Pulses and Vegetables is the first in a new series of books looking at the potential for wider exploitation of the currently underutilized crops. It will be of interest and use to a wide range of agricultural, plant and food scientists involved in the improvement and wider exploitation of this group of crops.
Pulses and Vegetables is the first in a new series of books looking at the potential for wider exploitation of the currently underutilized crops. It w...
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cena:
805,10 |
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens
ISBN: 9780412473500 / Angielski / Twarda / 514 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism...
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. T...
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1328,44 |
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Microbiology of the Avian Egg
ISBN: 9780412475702 / Angielski / Twarda / 181 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce. Thus over the past twenty years there has been a renewed interest in the contribu tions of various parts of an egg to embryo development. This is best illustrated by those studies that have explored the diffusion of respiratory gases across the shell and at long last have provided a fundamental definition of a previously nebulous term, porosity. The activity in this general area has led in the past four years to the publication of three major books dealing...
There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce. Thus over the ...
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cena:
724,58 |
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Meat and Meat Products: Technology, Chemistry and Microbiology
ISBN: 9780412495601 / Angielski / Miękka / 444 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured... Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology...
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cena:
201,24 |
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Food Microbiology and Hygiene
ISBN: 9780412539800 / Angielski / Twarda / 516 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much...
The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broad...
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cena:
805,10 |
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New and Developing Sources of Food Proteins
ISBN: 9780412584206 / Angielski / Twarda / 369 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included...
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. ...
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603,81 |
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Food and Drink Laboratory Accreditation: A Practical Approach
ISBN: 9780412599200 / Angielski / Twarda / 262 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and...
Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such la...
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cena:
402,53 |
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Hydrocolloid Applications: Gum Technology in the Food and Other Industries
ISBN: 9780412621208 / Angielski / Twarda / 354 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica tions. The second part...
Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex ...
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cena:
603,81 |
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