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Mechanism and Theory in Food Chemistry
ISBN: 9780442207533 / Angielski / Twarda / 428 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.
This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and stora...
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cena:
603,81 |
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Food and Beverage Mycology
ISBN: 9780442210847 / Angielski / Twarda / 662 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.
This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated ...
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cena:
603,81 |
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Snack Food
ISBN: 9780442237455 / Angielski / Twarda / 402 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now...
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and techn...
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cena:
603,81 |
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Processing and Packaging Heat Preserved Foods
ISBN: 9780442302825 / Angielski / Twarda / 250 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Covers the processes, package types, and manufacturing practices used, featuring the collective experiences of the industry's major research associations and the world's third largest packaging company, CMB. The material is primarily for personnel involved in production, quality control, and enginee
Covers the processes, package types, and manufacturing practices used, featuring the collective experiences of the industry's major research associati...
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cena:
402,53 |
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Chemistry and Technology of Cereals as Food and Feed
ISBN: 9780442308308 / Angielski / Twarda / 752 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals,...
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the bot...
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cena:
805,10 |
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Cookie and Cracker Technology
ISBN: 9780442308926 / Angielski / Twarda / 404 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.
This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technic...
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cena:
603,81 |
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Food Additive User's Handbook
ISBN: 9780442314316 / Angielski / Twarda / 286 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The user addressed in the person in the food processing industry who decides what to add to the product, not the person who will later eat the food. Presents technical information on the sources, characteristics, intended and unintended effects, and the regulation of a wide range of chemicals and co
The user addressed in the person in the food processing industry who decides what to add to the product, not the person who will later eat the food. P...
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cena:
407,16 |
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Microbiological Analysis of Food and Water: Guidelines for Quality Assurance
ISBN: 9780444502032 / Angielski / Miękka / 284 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.
This book contains the outcome of their work. It has been written with the express... With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to st...
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cena:
514,26 |
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Flavour Science: Recent Advances and Trends Volume 43
ISBN: 9780444527424 / Angielski / Twarda / 637 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to... The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complica...
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cena:
1058,31 |
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Trends in Flavour Research: Volume 35
ISBN: 9780444815873 / Angielski / Twarda / 532 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Symposia differ from most others in that attendance is only by invitation based on proposals for active participation. A uniform style and format have been maintained throughout the book as well as the usage of IUPAC chemical nomenclature. Under each topic the following items can be found: full papers and short contributions based on lectures read at the symposium, contributions based on the posters presented in the poster sessions and in some...
This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Sy...
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cena:
1301,08 |
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Microbiological Analysis of Food and Water: Guidelines for Quality Assurance
ISBN: 9780444829115 / Angielski / Twarda / 284 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.
This book contains the outcome of their work. It has been written with the express... With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to st...
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cena:
1894,52 |
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Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
ISBN: 9780470125243 / Angielski / Twarda / 1152 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
* Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world. * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
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cena:
1938,21 |
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Bioprocess Production of Flavor, Fragrance, and Color Ingredients
ISBN: 9780471038214 / Angielski / Twarda / 376 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more important than ever before. This book is an in-depth review of bioprocess production of flavor, fragrance, and color ingredients, including esters, aldehydes, lactones, pyrazines, terpenoids, dairy flavors such as methyl ketones, and savory flavors such as HVPs, nucleotides, yeast autolysates, and extracts. Technologies of interest to the food and...
A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of in...
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cena:
1108,17 |
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Magnetic Resonance Imaging in Food Science
ISBN: 9780471170877 / Angielski / Twarda / 352 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This text presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes, such as drying, freezing, baking, extrusion, and freeze-drying, can be modelled using the equations of mass and heat transport, and how these mathematical models can be used in process design optimization programmes. By helping scientists better understand the structural complexity of food and its changes during food processing and storage, MRI technology could be used to produce safer, higher quality foods in more efficient ways.
This text presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes, such as drying, freezing, baking, ...
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cena:
1015,37 |
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Food Chemistry : A Laboratory Manual
ISBN: 9780471175438 / Angielski / Miękka / 168 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food chemistry is the common chemistry utilized throughout the food and beverage industry. The subject provides the backbone of all food products and is responsible for many of the low fat, low sodium, and other specialty products currently available. Using illustrative experiments, the work provides information common to all food programs.
Food chemistry is the common chemistry utilized throughout the food and beverage industry. The subject provides the backbone of all food products and ...
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cena:
520,71 |
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Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities
ISBN: 9780471183570 / Angielski / Twarda / 768 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtratio...
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cena:
2403,75 |
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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...
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cena:
1108,17 |
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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...
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cena:
1561,85 |
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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...
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cena:
1777,94 |
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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...
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cena:
1458,74 |
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