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Food Additive User's Handbook
ISBN: 9780442314316 / Angielski / Twarda / 286 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The user addressed in the person in the food processing industry who decides what to add to the product, not the person who will later eat the food. Presents technical information on the sources, characteristics, intended and unintended effects, and the regulation of a wide range of chemicals and co
The user addressed in the person in the food processing industry who decides what to add to the product, not the person who will later eat the food. P...
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414,06 zł |
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Microbiological Analysis of Food and Water: Guidelines for Quality Assurance
ISBN: 9780444502032 / Angielski / Miękka / 284 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.
This book contains the outcome of their work. It has been written with the express... With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to st...
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cena:
551,96 zł |
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Flavour Science: Recent Advances and Trends Volume 43
ISBN: 9780444527424 / Angielski / Twarda / 637 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to... The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complica...
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cena:
1201,63 zł |
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Trends in Flavour Research: Volume 35
ISBN: 9780444815873 / Angielski / Twarda / 532 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Symposia differ from most others in that attendance is only by invitation based on proposals for active participation. A uniform style and format have been maintained throughout the book as well as the usage of IUPAC chemical nomenclature. Under each topic the following items can be found: full papers and short contributions based on lectures read at the symposium, contributions based on the posters presented in the poster sessions and in some...
This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Sy...
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cena:
1477,48 zł |
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Microbiological Analysis of Food and Water: Guidelines for Quality Assurance
ISBN: 9780444829115 / Angielski / Twarda / 284 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.
This book contains the outcome of their work. It has been written with the express... With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to st...
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cena:
2151,77 zł |
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Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
ISBN: 9780470125243 / Angielski / Twarda / 1152 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
* Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world. * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
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cena:
2080,32 zł |
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Handbook of Food Products Manufacturing, Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables
ISBN: 9780470125250 / Angielski / Twarda / 1248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.
* Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes... This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, ...
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cena:
2080,32 zł |
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Bioprocess Production of Flavor, Fragrance, and Color Ingredients
ISBN: 9780471038214 / Angielski / Twarda / 376 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more important than ever before. This book is an in-depth review of bioprocess production of flavor, fragrance, and color ingredients, including esters, aldehydes, lactones, pyrazines, terpenoids, dairy flavors such as methyl ketones, and savory flavors such as HVPs, nucleotides, yeast autolysates, and extracts. Technologies of interest to the food and...
A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of in...
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cena:
1189,43 zł |
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Magnetic Resonance Imaging in Food Science
ISBN: 9780471170877 / Angielski / Twarda / 352 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This text presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes, such as drying, freezing, baking, extrusion, and freeze-drying, can be modelled using the equations of mass and heat transport, and how these mathematical models can be used in process design optimization programmes. By helping scientists better understand the structural complexity of food and its changes during food processing and storage, MRI technology could be used to produce safer, higher quality foods in more efficient ways.
This text presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes, such as drying, freezing, baking, ...
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cena:
1089,83 zł |
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Food Chemistry : A Laboratory Manual
ISBN: 9780471175438 / Angielski / Miękka / 168 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food chemistry is the common chemistry utilized throughout the food and beverage industry. The subject provides the backbone of all food products and is responsible for many of the low fat, low sodium, and other specialty products currently available. Using illustrative experiments, the work provides information common to all food programs.
Food chemistry is the common chemistry utilized throughout the food and beverage industry. The subject provides the backbone of all food products and ...
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cena:
558,88 zł |
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Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities
ISBN: 9780471183570 / Angielski / Twarda / 768 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtratio...
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cena:
2731,24 zł |
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Evaluation of Seafood Freshness Quality
ISBN: 9780471185802 / Angielski / Twarda / 192 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood....
Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growin...
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cena:
1189,43 zł |
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Dairy Starter Cultures
ISBN: 9780471185840 / Angielski / Twarda / 290 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion o...
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cena:
1676,38 zł |
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Analytical Techniques for Foods and Agricultural Products
ISBN: 9780471186090 / Angielski / Twarda / 608 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy,...
This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all t...
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cena:
2020,17 zł |
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Food Canning Technology
ISBN: 9780471186106 / Angielski / Twarda / 740 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A review of the various scientific, technological, and economical aspects of food product preservation is presented in this book. It examines the problems which are associated with the stability of products such as meat, fish, vegetables, and fruit and thoroughly covers methods and processing steps to maintain the quality of these foods.
A review of the various scientific, technological, and economical aspects of food product preservation is presented in this book. It examines the prob...
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cena:
1565,71 zł |
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Food Proteins: Properties and Characterization
ISBN: 9780471186144 / Angielski / Twarda / 560 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps...
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the appli...
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cena:
2284,98 zł |
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Food Packaging Technology, Volume 1
ISBN: 9780471186410 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manufacturing, packaging, and marketing a wide variety of foods. This book offers a comprehensive background on the development of packages and packaging systems for food, and includes new developments related to the 'harmonization' of products within E.E.C. countries. It examines all aspects of packing technology that are relevant to the processing, preservation, and distribution of virtually all types of food. The book gives a good overview of...
The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manu...
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cena:
2163,33 zł |
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Food Packaging Technology, Volume 2
ISBN: 9780471186427 / Angielski / Twarda / 408 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. * examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types of food
* gives a good overview of areas of science and technology that influence the packaging process * provides in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality * includes new developments related to the 'harmonization' of products within E.E.C. countries * examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types o...
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cena:
2163,33 zł |
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Food Constituents
ISBN: 9780471189664 / Angielski / Twarda / 510 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the analytical procedures for foods used in Europe.
In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors ...
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cena:
1565,71 zł |
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Handbook of Citrus By-Products and Processing Technology
ISBN: 9780471190240 / Angielski / Twarda / 247 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides a complete treatment of citrus by-products - including data, research and technological developments.
* Emphasizes the manufacturing and utilization of citrus by-products from raw material residues of juice extraction and recovery Process descriptions include those for essential oils, d-limonene, dried pulp cattle feeds and molasses, peel products, pectin, flavonoids, pulp wash and pulp products, bioconversion, and other products This book provides a complete treatment of citrus by-products - including data, research and technological developments.
* Emphasizes the manufa... |
cena:
1078,76 zł |
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