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Haccp Training Resource Pack
ISBN: 9780834218383 / Angielski / Miękka / 424 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Suitable for food companies who wish to run their own in-house HACCP training programs, this pack includes both print and electronic material addressing various elements of running a successful training program.
Suitable for food companies who wish to run their own in-house HACCP training programs, this pack includes both print and electronic material addressi...
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2997,87 zł |
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Milk and Milk Products: Technology, Chemistry and Microbiology
ISBN: 9780834219557 / Angielski / Miękka / 452 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and...
not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To...
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cena:
388,20 zł |
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Norwegian Verbs And Essentials of Grammar
ISBN: 9780844285962 / Angielski / Miękka / 176 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This compact volume offers an integrated guide to both Norwegian verbs and the basics of grammar. All the major verbal and grammatical concepts of the language are presented.
This compact volume offers an integrated guide to both Norwegian verbs and the basics of grammar. All the major verbal and grammatical concepts of the...
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82,17 zł |
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Inulin-Type Fructans: Functional Food Ingredients
ISBN: 9780849300592 / Angielski / Twarda / 392 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as a sugar substitute and fat replacer.
Written by one of the leading researchers in the field, Inulin-Type Fructans: Functional Food Ingredients describes inulin-type fructans and explains how they can be analyzed, quantified, and used... Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to th...
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965,13 zł |
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Modeling Microbial Responses in Food
ISBN: 9780849312373 / Angielski / Twarda / 360 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods.
An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling... The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniqu...
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1121,64 zł |
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Food Microbiology Laboratory
ISBN: 9780849312670 / Angielski / Miękka / 196 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course.
Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual provides students with hands-on experience with both traditional methods of enumerating microorganisms from food samples and "rapid methods" often used by industry. It covers topics such as E.... In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well...
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cena:
365,14 zł |
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists
ISBN: 9780849312939 / Angielski / Miękka / 152 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise...
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition co...
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375,56 zł |
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Introduction to Toxicology and Food
ISBN: 9780849314568 / Angielski / Twarda / 168 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.The book begins...
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food p...
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cena:
912,96 zł |
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Breaded Fried Foods
ISBN: 9780849314612 / Angielski / Twarda / 194 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered,... Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around ... |
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991,22 zł |
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Processing Fruits: Science and Technology, Second Edition
ISBN: 9780849314780 / Angielski / Twarda / 864 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as...
The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised a...
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cena:
1825,93 zł |
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Chemical and Functional Properties of Food Saccharides
ISBN: 9780849314865 / Angielski / Twarda / 440 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and...
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an inte...
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1304,24 zł |
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Food Carbohydrates: Chemistry, Physical Properties, and Applications
ISBN: 9780849315749 / Angielski / Twarda / 432 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research.
The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of... Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference...
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1252,06 zł |
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Introduction to Food Chemistry
ISBN: 9780849317248 / Angielski / Twarda / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality,...
Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food...
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cena:
912,96 zł |
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Produce Degradation: Pathways and Prevention
ISBN: 9780849319020 / Angielski / Twarda / 696 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistry, microbiology, physiology, polymer and cellular science, and genetics. Written by experts in the field, topics include the mechanisms of nutrient loss, pigment degradation, cell tissue and membrane degradation, the genetic basis of product...
Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the me...
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1460,74 zł |
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Natural Food Antimicrobial Systems
ISBN: 9780849320477 / Angielski / Twarda / 818 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. This text focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unravelled in recent...
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally proc...
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cena:
965,13 zł |
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Interdisciplinary Food Safety Research
ISBN: 9780849322174 / Angielski / Twarda / 232 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting a wide range of multidisciplinary examples, the text identifies important areas of research while providing a resource for future group-building activities.
Topics covered include: Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. I...
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cena:
1121,64 zł |
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Mineral Components in Foods
ISBN: 9780849322341 / Angielski / Twarda / 480 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of the endocrine, kidney, liver, cardiovascular, and skeletal system. It has become crucial that food chemists understand the origin, function, bioavailability, and interactions of mineral components in food.
Mineral Components in Foods presents the... Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population ...
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cena:
1121,64 zł |
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Image Analysis of Food Microstructure
ISBN: 9780849322419 / Angielski / Twarda / 384 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Offers a guide to the common procedures and techniques by which quantitative microstructural information about food can be obtained from images. This book explains how to interpret images to produce data, plot the results in different graphs, and identify trends. It presents the processing of images and mathematical principles.
Offers a guide to the common procedures and techniques by which quantitative microstructural information about food can be obtained from images. This ...
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1147,72 zł |
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Food, Consumers, and the Food Industry: Catastrophe or Opportunity?
ISBN: 9780849323263 / Angielski / Twarda / 312 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food legislation? the environment? the determination of food safety and quality? nutrition and health? Food, Consumers, and the Food Industry: Catastrophe or Opportunity? describes the major changes and answers the questions concerning them. It presents information that decision-makers in the field can...
During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modi...
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cena:
912,96 zł |
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Handbook of Fat Replacers
ISBN: 9780849325120 / Angielski / Twarda / 336 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved.
Part I of the Handbook is an overview of fundamental issues, including... Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are u...
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cena:
1017,30 zł |
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