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Mathematical Modeling in Experimental Nutrition: Vitamins, Proteins, Methods
ISBN: 9780120164400 / Angielski / Twarda / 362 str. Termin realizacji zamówienia: ok. 22 dni roboczych. This book developed from a series of conferences to facilitate the application of mathematical modeling to experimental nutrition. As nutrition science moves from prevention of gross deficiencies to identifying requirements for optimum long term health, more sophisticated methods of nutritional assessment will be needed. Collection and evaluation of kinetic data may be one such method.
This books opens with chapters giving specific examples of the application of modeling techniques to vitamin A, carotenoids, folate, vitamin b-6, glycogen phosphorylase, transthyretin, amino acids, and... This book developed from a series of conferences to facilitate the application of mathematical modeling to experimental nutrition. As nutrition scienc...
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cena:
588,32 zł |
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Advances in Food and Nutrition Research
ISBN: 9780120164424 / Angielski / Twarda / 278 str. Termin realizacji zamówienia: ok. 22 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
This volume includes three... Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outs...
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cena:
641,13 zł |
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Advances in Food and Nutrition Research: Cumulative Index: Volumes 1-45
ISBN: 9780120164462 / Angielski / Twarda / 338 str. Termin realizacji zamówienia: ok. 22 dni roboczych. This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial 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 encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning...
This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial re...
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cena:
667,54 zł |
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Advances in Food and Nutrition Research
ISBN: 9780120164493 / Angielski / Twarda / 336 str. Termin realizacji zamówienia: ok. 22 dni roboczych. Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial 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 encompassed by the fields of food science and nutrition and 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...
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the ...
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cena:
667,54 zł |
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Advances in Food and Nutrition Research
ISBN: 9780120164509 / Angielski / Twarda / 320 str. Termin realizacji zamówienia: ok. 22 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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cena:
667,54 zł |
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Advances in Food and Nutrition Research, Volume 51
ISBN: 9780120164516 / Angielski / Twarda / 369 str. Termin realizacji zamówienia: ok. 22 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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cena:
667,54 zł |
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Food Texture and Viscosity: Concept and Measurement
ISBN: 9780121190620 / Angielski / Twarda / 416 str. Termin realizacji zamówienia: ok. 22 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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cena:
593,60 zł |
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Statistical Methods in Food and Consumer Research
ISBN: 9780122720505 / Angielski / Twarda / 505 str. Termin realizacji zamówienia: ok. 22 dni roboczych. Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on...
Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical meth...
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cena:
350,65 zł |
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Low-Fat Meats: Design Strategies and Human Implications
ISBN: 9780123132604 / Angielski / Twarda / 330 str. Termin realizacji zamówienia: ok. 22 dni roboczych. This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to...
This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are cove...
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cena:
308,34 zł |
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Laboratory Methods in Food Microbiology
ISBN: 9780123260437 / Angielski / Miękka / 532 str. Termin realizacji zamówienia: ok. 22 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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cena:
456,28 zł |
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Advances in Food and Nutrition Research
ISBN: 9780123737113 / Angielski / Twarda / 337 str. Termin realizacji zamówienia: ok. 22 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, and 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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cena:
757,32 zł |
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Advances in Food and Nutrition Research, Volume 53
ISBN: 9780123737298 / Angielski / Twarda / 248 str. Termin realizacji zamówienia: ok. 22 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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cena:
667,54 zł |
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Gluten-Free Cereal Products and Beverages
ISBN: 9780123737397 / Angielski / Twarda / 445 str. Termin realizacji zamówienia: ok. 22 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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cena:
593,60 zł |
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Food Packaging
ISBN: 9780123935908 / Angielski / Twarda / 452 str. Termin realizacji zamówienia: ok. 22 dni roboczych. This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume.
This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, ...
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cena:
308,34 zł |
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Enzymes in Food Processing
ISBN: 9780125136303 / Angielski / Twarda / 480 str. Termin realizacji zamówienia: ok. 22 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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cena:
308,34 zł |
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Introduction to Food Toxicology
ISBN: 9780126400250 / Angielski / Twarda / 213 str. Termin realizacji zamówienia: ok. 22 dni roboczych. The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food... The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly ... |
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cena:
218,56 zł |
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Thermobacteriology in Food Processing
ISBN: 9780126753523 / Angielski / Twarda / 336 str. Termin realizacji zamówienia: ok. 22 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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cena:
271,37 zł |
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Polysaccharide Dispersions: Chemistry and Technology in Food
ISBN: 9780127338651 / Angielski / Twarda / 236 str. Termin realizacji zamówienia: ok. 22 dni roboczych. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be...
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysacc...
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cena:
382,34 zł |
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The Chemistry and Technology of Pectin
ISBN: 9780127338705 / Angielski / Twarda / 448 str. Termin realizacji zamówienia: ok. 22 dni roboczych. A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodolo...
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cena:
350,65 zł |
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Molecular Gastronomy: Exploring the Science of Flavor
ISBN: 9780231133128 / Angielski / Twarda / 377 str. Termin realizacji zamówienia: ok. 10-16 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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cena:
119,89 zł |
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