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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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806,99 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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605,23 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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403,47 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:
605,23 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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403,47 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:
806,99 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:
605,23 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:
928,04 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:
806,99 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:
605,23 zł |
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Cinnamon and Cassia: The Genus Cinnamomum
ISBN: 9780415317559 / Angielski / Twarda / 384 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Cinnamon and Cassia, the "Spices of Life," together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassia: Genus Cinnamomum explores in detail Srilankan cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor, and also the important related and useful spices of Cinnamomum.
The introductory chapter depicts the history of these spices, followed by a detailed analysis of botany and crop improvement that examines taxonomy, morphology, embryology, reproduction, and propagation. A chapter on chemistry details the unique composition of... Cinnamon and Cassia, the "Spices of Life," together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassi...
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cena:
876,20 zł |
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Ginger: The Genus Zingiber
ISBN: 9780415324687 / Angielski / Twarda / 576 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Ginger: The Genus Zingiber is the first comprehensive volume on ginger. Valued as a spice and medicinal plant from ancient times both in India and China, ginger is now used universally as a versatile spice and in traditional medicine as well as in modern medicine.
This book covers all aspects of ginger, including botany, crop improvement, chemistry, biotechnology, production technology in the major producing countries, diseases, pests, and harvesting. It also explores processing, products, economics and marketing, pharmacology, medicinal applications, and uses as a spice... Ginger: The Genus Zingiber is the first comprehensive volume on ginger. Valued as a spice and medicinal plant from ancient times both...
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924,88 zł |
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World Oilseeds
ISBN: 9780442001124 / Angielski / Twarda / 554 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses composition, processing technologies and utilization, including current developments, in the processing of oilseeds into oil, protein products and other by-products. The authors present tabular data on nutritional composition and oil characteristics and discuss technologies for removing anti-nutritional and toxic compounds. Oil extraction processes are discussed, and novel uses of major crops are presented.
This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses ...
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cena:
605,23 zł |
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Shellfish: A Guide to Oysters, Mussels, Scallops, Clams and Similar Products for the Commercial User
ISBN: 9780442002039 / Angielski / Twarda / 240 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
605,23 zł |
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Biotechnology and Food Ingredients
ISBN: 9780442002725 / Angielski / Twarda / 578 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book offers a comprehensive review of the prospects for a wide range of food ingredients produced using biotechnology.
This book offers a comprehensive review of the prospects for a wide range of food ingredients produced using biotechnology.
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cena:
806,99 zł |
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Canola and Rapeseed: Production, Chemistry, Nutrition, and Processing Technology
ISBN: 9780442002954 / Angielski / Twarda / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of seeds, recent methods of analysis and recent studies to upgrade the canola proteins are presented.
This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Re...
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479,38 zł |
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Sugar: User's Guide to Sucrose
ISBN: 9780442002978 / Angielski / Twarda / 332 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects.
Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its co...
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cena:
605,23 zł |
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Functional Additives for Bakery Foods
ISBN: 9780442003531 / Angielski / Twarda / 280 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.
This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and desc...
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cena:
726,29 zł |
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Physical Chemistry of Food Processes, Volume I: Fundamental Aspects
ISBN: 9780442005801 / Angielski / Twarda / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.
This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.
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cena:
605,23 zł |
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Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
ISBN: 9780442005825 / Angielski / Twarda / 604 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative...
Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to s...
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cena:
605,23 zł |
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