» książki » Technology & Engineering - Food Science - General
topmenu
 |
Quality in the Food Analysis Laboratory
ISBN: 9780854045662 / Angielski / Twarda / 324 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also...
Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate an...
|
cena:
521,43 zł |
 |
Food Colloids: Interactions, Microstructure and Processing
ISBN: 9780854046386 / Angielski / Twarda / 508 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.
Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.
|
cena:
625,77 zł |
 |
Fatty Acids: Supplement to the Composition of Foods
ISBN: 9780854048199 / Angielski / Miękka / 216 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fatty Acids is the latest supplement to McCance and Widdowson's The Composition of Foods and provides authoritative and evaluated data on 37 individual fatty acids for 522 foods consumed in the UK which are important sources of fat. The foods covered include cereals and cereal products, milk products and eggs, fats, oils, meat, poultry and meat products, fish and fish products, vegetables, herbs and spices, vegetable dishes, fruit, nuts, confectionery, preserves, snacks, beverages, soups and sauces. The fatty acid composition data are expressed in g per 100g of food in easy-to-read tables....
Fatty Acids is the latest supplement to McCance and Widdowson's The Composition of Foods and provides authoritative and evaluated data on 37 individua...
|
cena:
218,85 zł |
 |
Magnetic Resonance in Food Science: A View to the Future
ISBN: 9780854048700 / Angielski / Twarda / 250 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next...
Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science...
|
cena:
417,09 zł |
 |
Food Flavors and Chemistry: Advances of the New Millennium
ISBN: 9780854048755 / Angielski / Twarda / 666 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with...
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and...
|
cena:
469,27 zł |
 |
A History of Vodka
ISBN: 9780860913597 / Angielski / Miękka / 238 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Savoured by peasants and Tsars, condemned by clerics and the architects of perestroika, vodka has been the joy and the scourge of the Russian nation for centuries. But what are the origins of the Russians' favourite drink? Did it emerge as an authentic national discovery from the monasteries of medieval Russia, or were vodka's secrets imported from elsewhere?
Savoured by peasants and Tsars, condemned by clerics and the architects of perestroika, vodka has been the joy and the scourge of the Russian nation f...
|
cena:
108,19 zł |
 |
Jewel Tea Grocery Products
ISBN: 9780887409844 / Angielski / Twarda / 240 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The tins, bottles, boxes, and cartons employed by the Jewel Tea Company in their door-to-door home delivery service are illustrated and discussed in this informative volume. Jewel advertising art, stock cards, and historical photographs round out the volume, providing a detailed picture of the many Jewel grocery products so much in the collectors' market today. Over 750 photographs (in both color and black and white) and illustrations accompany the text. Jewel grocery products examined in detail include coffee, tea, and cocoa lines, spices, breakfast items, home maintenance merchandise,...
The tins, bottles, boxes, and cartons employed by the Jewel Tea Company in their door-to-door home delivery service are illustrated and discussed in t...
|
cena:
203,13 zł |
 |
Stunning of Animals for Slaughter
ISBN: 9780898385984 / Angielski / Twarda / 227 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
579,64 zł |
 |
Meat Preservation: Preventing Losses and Assuring Safety
ISBN: 9780917678349 / Angielski / Twarda / 148 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat...
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic backgr...
|
cena:
519,45 zł |
 |
Descriptvie Sensory Analysis in Practice
ISBN: 9780917678370 / Angielski / Twarda / 728 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the -Flavor Profile- that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1)... In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive...
|
cena:
980,85 zł |
 |
Multivariate Data Analysis in Sensory and Consumer Science
ISBN: 9780917678417 / Angielski / Twarda / 320 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen.
This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More specifically the focus is on the analysis of the reactions to certain characteristics of food products, which are in the form of scores given to attributes perceived in the food stimuli;... This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contri...
|
cena:
719,11 zł |
 |
Food for Health in the Pacific Rim: Third Interational Conference of Food Science and Technology
ISBN: 9780917678462 / Angielski / Twarda / 636 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.
Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new... There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapt...
|
cena:
874,00 zł |
 |
Food Safety: The Implications of Change from Producerism to Consumerism
ISBN: 9780917678486 / Angielski / Twarda / 244 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. One of the several developments in regard to food safety is the legal change that consumers have a right to be sold safe food, and that the primary producer is part of the process, which must guarantee the delivery of safe products.
One of the several developments in regard to food safety is the legal change that consumers have a right to be sold safe food, and that the primary pr...
|
cena:
572,87 zł |
 |
Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives
ISBN: 9780917678509 / Angielski / Twarda / 280 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called -nitrite problem- surfaced because of the detection of...
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Pole...
|
cena:
679,72 zł |
 |
Bakery Technology and Engineering
ISBN: 9780942849202 / Angielski / Miękka / 740 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
480,83 zł |
 |
Cereal Science
ISBN: 9780942849219 / Angielski / Miękka / 248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
92,28 zł |
 |
Cereal Technology
ISBN: 9780942849226 / Angielski / Miękka / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
92,28 zł |
 |
Food Texture
ISBN: 9780942849233 / Angielski / Miękka / 296 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
92,28 zł |
 |
Water in Foods
ISBN: 9780942849240 / Angielski / Miękka / 284 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
92,28 zł |
 |
Glossary of Cereal Science and Technology
ISBN: 9780942849257 / Angielski / Miękka / 228 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
165,13 zł |
Czytaj nas na:
Zobacz: Księgarnia Czeska | Wydawnictwo Książkowe Klimaty | Mapa strony | Lista autorów
KrainaKsiazek.PL - Księgarnia Internetowa
KrainaKsiazek.PL - Księgarnia Internetowa
