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Food Enzymes: Structure and Mechanism
ISBN: 9780412056918 / Angielski / Twarda / 390 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the...
Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enz...
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391,77 zł |
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Dehydration of Foods
ISBN: 9780412064210 / Angielski / Twarda / 330 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects.
The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and... Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration f...
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587,67 zł |
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Essentials of Food Sanitation
ISBN: 9780412080111 / Angielski / Miękka / 360 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing...
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food San...
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cena:
195,87 zł |
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Flat Bread Technology
ISBN: 9780412081118 / Angielski / Twarda / 208 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread...
... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a c...
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cena:
391,77 zł |
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Malting and Brewing Science: Malt and Sweet Wort, Volume 1
ISBN: 9780412165801 / Angielski / Twarda / 388 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspe...
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cena:
1292,93 zł |
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Malts and Malting
ISBN: 9780412298004 / Angielski / Twarda / 796 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental...
This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and m...
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cena:
1097,02 zł |
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Pulses and Vegetables
ISBN: 9780412466106 / Angielski / Twarda / 248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Pulses and Vegetables is the first in a new series of books looking at the potential for wider exploitation of the currently underutilized crops. It will be of interest and use to a wide range of agricultural, plant and food scientists involved in the improvement and wider exploitation of this group of crops.
Pulses and Vegetables is the first in a new series of books looking at the potential for wider exploitation of the currently underutilized crops. It w...
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cena:
783,57 zł |
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens
ISBN: 9780412473500 / Angielski / Twarda / 514 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism...
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. T...
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cena:
1292,93 zł |
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Microbiology of the Avian Egg
ISBN: 9780412475702 / Angielski / Twarda / 181 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce. Thus over the past twenty years there has been a renewed interest in the contribu tions of various parts of an egg to embryo development. This is best illustrated by those studies that have explored the diffusion of respiratory gases across the shell and at long last have provided a fundamental definition of a previously nebulous term, porosity. The activity in this general area has led in the past four years to the publication of three major books dealing...
There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce. Thus over the ...
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705,21 zł |
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Meat and Meat Products: Technology, Chemistry and Microbiology
ISBN: 9780412495601 / Angielski / Miękka / 444 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured... Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology...
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cena:
195,87 zł |
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Food Microbiology and Hygiene
ISBN: 9780412539800 / Angielski / Twarda / 516 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much...
The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broad...
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cena:
783,57 zł |
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New and Developing Sources of Food Proteins
ISBN: 9780412584206 / Angielski / Twarda / 369 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included...
The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. ...
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cena:
587,67 zł |
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Food and Drink Laboratory Accreditation: A Practical Approach
ISBN: 9780412599200 / Angielski / Twarda / 262 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and...
Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such la...
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cena:
391,77 zł |
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Hydrocolloid Applications: Gum Technology in the Food and Other Industries
ISBN: 9780412621208 / Angielski / Twarda / 354 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica tions. The second part...
Water-soluble gums are beneficial in many fields, including food, agricul ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex ...
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cena:
587,67 zł |
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Microbial Food Poisoning
ISBN: 9780412644306 / Angielski / Miękka / 212 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published.
As in the first edition of his book, Adrian Eley summarizes information on the principal agents that cause food poisoning and emphasizes their mode of action. Also discussed in chapters written by specially selected expert in the area are epidemilogical features of food poisoning, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each... The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, t...
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cena:
391,77 zł |
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Table Olives: Production and Processing
ISBN: 9780412718106 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, ...
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cena:
783,57 zł |
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Food Chemical Risk Analysis
ISBN: 9780412723100 / Angielski / Twarda / 470 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity...
Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards as...
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cena:
587,67 zł |
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Muscle Foods: Meat Poultry and Seafood Technology
ISBN: 9780412986413 / Angielski / Twarda / 574 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one...
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as t...
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cena:
901,12 zł |
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Seafood Regulations Compliance Manual
ISBN: 9780412987519 / Angielski / Twarda / 808 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace. The intent of the authors was to develop for users a manual that is easy to use, with a structured format to ensure compliance with governmental requirements. They have been highly successful in achieving this objective and presenting a user friendly tool. The manual represents a major advancement by providing a single source reference to all requirements, except for...
A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guide...
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cena:
783,57 zł |
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Food Oils and Fats: Technology, Utilization and Nutrition
ISBN: 9780412988417 / Angielski / Twarda / 340 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as- sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all...
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information ...
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cena:
587,67 zł |
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