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Food Additive Toxicology
ISBN: 9780824792459 / Angielski / Twarda / 552 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Provides both historical information and recent toxicological data on various classes of food additives, examining the production, application and safety of numerous compounds used to enhance and preserve the quality of foods.
Provides both historical information and recent toxicological data on various classes of food additives, examining the production, application and saf...
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cena:
1825,93 zł |
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Food Safety 1994
ISBN: 9780824792909 / Angielski / Twarda / 551 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work covers the latest developments in food safety and foodborne illness, organizing information to provide easy access to hundreds of topics, both general and specific. Comprehensive summaries of the most important advances in food science, complied from over 580 sources worldwide, are included. Health and safety, including extensive reviews of microbiology and medical subjects, is highlighted.
This work covers the latest developments in food safety and foodborne illness, organizing information to provide easy access to hundreds of topics, bo...
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cena:
1512,91 zł |
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Food Additives
ISBN: 9780824793432 / Angielski / Twarda / 952 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work emphasizes the biochemical, chemical and toxicological components of numerous food additives as well as their benefits and risks. This second edition contains ten new chapters showcasing research on food phosphates, commercial starches, anti-browning agents, essential fatty acids, and fat substitutes.
This work emphasizes the biochemical, chemical and toxicological components of numerous food additives as well as their benefits and risks. This secon...
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cena:
1825,93 zł |
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Safety of Irradiated Foods
ISBN: 9780824793449 / Angielski / Twarda / 464 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing. Information is drawn from international scientific and political bodies. This edition: presents results from recent studies on the wholesomeness of irradiated foods; considers practical aspects of food irradiation, regulation, control and consumer acceptance; discusses developments in the identification...
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food...
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cena:
1565,08 zł |
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
ISBN: 9780824793494 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.
This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantit...
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cena:
1017,30 zł |
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Freezing Effects on Food Quality
ISBN: 9780824793500 / Angielski / Twarda / 520 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stu...
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cena:
1565,08 zł |
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Food Antioxidants: Technological: Toxicological and Health Perspectives
ISBN: 9780824793517 / Angielski / Twarda / 512 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification.
Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used...
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cena:
1565,08 zł |
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Handbook of Indigenous Fermented Foods, Revised and Expanded
ISBN: 9780824793524 / Angielski / Twarda / 792 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more. student price which is available on request from Marcel Dekker, Inc.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation acc...
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cena:
1956,35 zł |
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Physical Chemistry of Foods
ISBN: 9780824793555 / Angielski / Twarda / 832 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Clarifying the physicochemical processes encountered in food product development, this text is a comprehensive, detailed text for upper-level undergraduate and graduate students in: food, surface, colloid, and molecular chemistry and biochemistry; food science and technology; and food engineering.
Clarifying the physicochemical processes encountered in food product development, this text is a comprehensive, detailed text for upper-level undergra...
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cena:
965,13 zł |
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Computerized Control Systems in the Food Industry
ISBN: 9780824797577 / Angielski / Twarda / 616 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essentia...
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cena:
1460,74 zł |
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Techniques for Analyzing: Food Aroma
ISBN: 9780824797881 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for...
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cena:
1356,40 zł |
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Food Proteins and Their Applications
ISBN: 9780824798208 / Angielski / Twarda / 694 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specif...
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cena:
1956,35 zł |
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Lipid Technologies and Applications
ISBN: 9780824798383 / Angielski / Twarda / 848 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Provides a review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. The text discusses the nature of lipids, their major sources and role in nutrition.
Provides a review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. The text discuss...
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cena:
1956,35 zł |
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Haccp User's Manual
ISBN: 9780834212008 / Angielski / Twarda / 519 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring...
Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP...
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cena:
582,32 zł |
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Consumer Sensory Testing for Product Development
ISBN: 9780834212091 / Angielski / Twarda / 254 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New approaches not previously covered in the literature include: 1) methodologies for testing of young children and the elderly and issues related to testing with individuals in these age groups, 2) an in-depth discussion of the development and maintenance of a consumer database, 3) qualitative consumer research methods, 4) simulated supermarket setting...
This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of con...
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cena:
388,20 zł |
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Food Texture: Measurement and Perception
ISBN: 9780834212381 / Angielski / Twarda / 312 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth,...
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cena:
582,32 zł |
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Microstructural Principles of Food Processing and Engineering
ISBN: 9780834212565 / Angielski / Twarda / 432 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the...
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary n...
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cena:
582,32 zł |
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Citrus Processing: A Complete Guide
ISBN: 9780834212589 / Angielski / Twarda / 450 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Provides an introduction to citrus processing followed by a review of business fundamentals applied to the citrus processing industry. This title covers: the integration of computer communications, descriptions of equipment and engineering needed to put a plant together, quality control, and procedures and ramifications of juice characteristics.
Provides an introduction to citrus processing followed by a review of business fundamentals applied to the citrus processing industry. This title cove...
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cena:
892,91 zł |
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Continuous Thermal Processing of Foods: Pasteurization and Uht Sterilization
ISBN: 9780834212596 / Angielski / Twarda / 447 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing...
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art c...
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cena:
1281,15 zł |
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Fundamentals of Cheese Science
ISBN: 9780834212602 / Angielski / Twarda / 588 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and...
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The b...
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cena:
776,43 zł |
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