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Essentials of Functional Foods
ISBN: 9780834212619 / Angielski / Twarda / 396 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and...
Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing aren...
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582,32 zł |
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Principles of Food Processing
ISBN: 9780834212695 / Angielski / Twarda / 288 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite...
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under gr...
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621,14 zł |
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Principles and Practices of Winemaking
ISBN: 9780834212701 / Angielski / Twarda / 604 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo providing concepts and principles, those of gists throughout the world. fering gathered information, and those pre Although this volume covers the basic prac senting opinion or perspective (which mayor tices and their rationale for successful wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine production the third...
Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed w...
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cena:
1164,67 zł |
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The Canning of Fish and Meat
ISBN: 9780834212916 / Angielski / Twarda / 310 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. '...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia
'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful f...
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cena:
582,32 zł |
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Thickening and Gelling Agents for Food
ISBN: 9780834212961 / Angielski / Twarda / 320 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.
The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ...
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cena:
582,32 zł |
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Sugar Confectionery Manufacture
ISBN: 9780834212978 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.
Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive...
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cena:
1087,02 zł |
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Analytical Chemistry of Foods
ISBN: 9780834212985 / Angielski / Miękka / 178 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. International Standard Organization (ISO) methods are distilled and covered, where appropriate, in a manner which allows for ease of use where absolute measurements are not required.
This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ens...
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cena:
194,08 zł |
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Soybeans: Chemistry, Technology and Utilization
ISBN: 9780834212992 / Angielski / Twarda / 532 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognized by the FDA in October 1999 and in part to improvements in quality and quantity brought on by advancements in processing and breeding technology. Soybeans: Chemistry, Technology, and Utilization provides the reader with in-depth and up-to-date coverage of: the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isoflavone; the...
Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognize...
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cena:
776,43 zł |
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Chocolate, Cocoa and Confectionery: Science and Technology
ISBN: 9780834213012 / Angielski / Twarda / 904 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology. Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing... |
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1281,15 zł |
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Processed Meats
ISBN: 9780834213043 / Angielski / Twarda / 448 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing,...
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensi...
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cena:
970,56 zł |
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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
ISBN: 9780834213050 / Angielski / Twarda / 506 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
776,43 zł |
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Sourcebook of Flavors
ISBN: 9780834213074 / Angielski / Twarda / 928 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
1164,67 zł |
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Beverages: Technology, Chemistry and Microbiology
ISBN: 9780834213104 / Angielski / Miękka / 464 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
427,02 zł |
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Lactic Acid Bacteria in Health and Disease
ISBN: 9780834213128 / Angielski / Twarda / 486 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa...
This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries....
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cena:
582,32 zł |
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Microbiological Safety and Quality of Food
ISBN: 9780834213234 / Angielski / Twarda / 2024 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora,...
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe...
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cena:
1941,15 zł |
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Haccp in Meat, Poultry and Fish Processing
ISBN: 9780834213272 / Angielski / Twarda / 394 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be...
Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become t...
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cena:
776,43 zł |
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Spices, Condiments and Seasonings
ISBN: 9780834213371 / Angielski / Twarda / 414 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
582,32 zł |
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Technology of Extrusion Cooking
ISBN: 9780834213401 / Angielski / Twarda / 254 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
854,08 zł |
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New Methods of Food Preservation
ISBN: 9780834213418 / Angielski / Twarda / 324 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic...
This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a...
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cena:
582,32 zł |
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Fatty Acid and Lipid Chemistry
ISBN: 9780834213425 / Angielski / Twarda / 252 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and...
This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The stu...
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cena:
582,32 zł |
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