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Advances in Food and Nutrition Research: Volume 50
ISBN: 9780120164509 / Angielski / Twarda / 320 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outs...
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608,48 zł |
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Food Texture and Viscosity: Concept and Measurement
ISBN: 9780121190620 / Angielski / Twarda / 416 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements... Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and ... |
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584,14 zł |
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Laboratory Methods in Food Microbiology
ISBN: 9780123260437 / Angielski / Miękka / 532 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.
CONTENTS INCLUDE
Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approache...
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413,76 zł |
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Advances in Food and Nutrition Research: Volume 53
ISBN: 9780123737298 / Angielski / Twarda / 248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together o... |
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608,48 zł |
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Gluten-Free Cereal Products and Beverages
ISBN: 9780123737397 / Angielski / Twarda / 445 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the... Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It pr... |
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540,33 zł |
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Enzymes in Food Processing
ISBN: 9780125136303 / Angielski / Twarda / 480 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat,...
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processin...
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306,62 zł |
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Thermobacteriology in Food Processing
ISBN: 9780126753523 / Angielski / Twarda / 336 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of...
Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurizatio...
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257,94 zł |
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A Handbook of Food Packaging
ISBN: 9780216932104 / Angielski / Twarda / 497 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques offood processing, packaging and distribution. While efficient packaging is even more a necessity for...
This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development ...
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806,99 zł |
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Post-Suburban Europe: Planning and Politics at the Margins of Europe's Capital Cities
ISBN: 9780230002128 / Angielski / Twarda / 233 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The term 'edge city' describes the rapid growth of urban centres at the edge of established cities. Widely discussed in the US, very little has been written about European edge cities. This book gives a comparative analysis of examples in Greece, Spain, Paris, Finland and the UK, with a theoretical analysis of edge cities and post-suburban Europe.
The term 'edge city' describes the rapid growth of urban centres at the edge of established cities. Widely discussed in the US, very little has been w...
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201,72 zł |
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Molecular Gastronomy: Exploring the Science of Flavor
ISBN: 9780231133128 / Angielski / Twarda / 392 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks,...
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a long...
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115,10 zł |
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New Techniques in the Analysis of Foods
ISBN: 9780306460357 / Angielski / Twarda / 214 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157: H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec...
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American C...
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564,88 zł |
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Impact of Processing on Food Safety
ISBN: 9780306460517 / Angielski / Twarda / 270 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re- searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de- stroying pathogenic and spoilage...
The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the Am...
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cena:
605,23 zł |
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Chemicals Via Higher Plant Bioengineering
ISBN: 9780306461170 / Angielski / Twarda / 280 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured ...
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cena:
605,23 zł |
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Flavor Chemistry of Ethnic Foods
ISBN: 9780306461248 / Angielski / Twarda / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor charact...
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726,29 zł |
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Headspace Analysis of Foods and Flavors: Theory and Practice
ISBN: 9780306465611 / Angielski / Twarda / 212 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to... Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurg... |
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403,47 zł |
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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality
ISBN: 9780306472633 / Angielski / Twarda / 194 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and...
Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various...
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cena:
403,47 zł |
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Winemaking: From Grape Growing to Marketplace
ISBN: 9780306472725 / Angielski / Twarda / 477 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Over the past several decades, consumer interest in the fine vintage wines produced by small "boutique" vintners across the United States has grown to rival that of many European estates. This attention continues to intensify, especially for the truly good wines that are reasonably priced. Consumers are, however, unforgiving especially wine enthusiasts. Second-class wines do not succeed just because a vintner is new. The methods and controls essential to vintners in the production and marketing of top-grade wines have advanced. This second edition of Winemaking has updated and, in some cases,...
Over the past several decades, consumer interest in the fine vintage wines produced by small "boutique" vintners across the United States has grown to...
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928,04 zł |
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Brewing
ISBN: 9780306472749 / Angielski / Miękka / 398 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and...
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewin...
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cena:
403,47 zł |
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Fermented Beverage Production
ISBN: 9780306472756 / Angielski / Twarda / 423 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on...
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic bever...
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cena:
1129,80 zł |
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Ultra High Pressure Treatment of Foods
ISBN: 9780306472787 / Angielski / Twarda / 340 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance...
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by app...
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cena:
605,23 zł |
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