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Methods of Testing Protein Functionality
ISBN: 9780751400533 / Angielski / Twarda / 266 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the subject came about through an interest in assessing the extent of thermal damage in spray-dried proteins. A change in functional properties seemed a useful guide to the thermal damage. I found the literature replete with methods (and theory) and so did what everybody else seemed to do - I devised my own methods which were slight variations on the...
Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the c...
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391,77 zł |
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Frozen Food Technology
ISBN: 9780751400724 / Angielski / Twarda / 339 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and...
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes b...
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cena:
587,67 zł |
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Taste Chemistry
ISBN: 9780751401509 / Angielski / Twarda / 613 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is...
The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the maj...
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cena:
587,67 zł |
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Protein Structure-Function Relationships in Foods
ISBN: 9780751401868 / Angielski / Twarda / 202 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved.
Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse function...
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414,06 zł |
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Active Food Packaging
ISBN: 9780751401912 / Angielski / Twarda / 260 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background...
Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of pa...
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cena:
391,77 zł |
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Food Choice, Acceptance and Consumption
ISBN: 9780751401929 / Angielski / Twarda / 258 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these ...
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cena:
587,67 zł |
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The Genera of Lactic Acid Bacteria
ISBN: 9780751402155 / Angielski / Twarda / 398 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical...
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a ser...
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cena:
587,67 zł |
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Sucrose: Properties and Applications
ISBN: 9780751402230 / Angielski / Twarda / 294 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together i...
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cena:
783,57 zł |
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Food Taints and Off-Flavours
ISBN: 9780751402636 / Angielski / Twarda / 326 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken...
Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks ...
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cena:
587,67 zł |
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Handbook of Starch Hydrolysis Products and Their Derivatives
ISBN: 9780751402698 / Angielski / Twarda / 275 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and...
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutrition...
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cena:
587,67 zł |
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Fish Processing Technology
ISBN: 9780751402735 / Angielski / Twarda / 292 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and...
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover...
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cena:
979,48 zł |
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Technology of Dairy Products
ISBN: 9780751403442 / Angielski / Twarda / 446 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and...
The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technol...
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cena:
783,57 zł |
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The Technology of Cake Making
ISBN: 9780751403497 / Angielski / Twarda / 421 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for...
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world...
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cena:
979,48 zł |
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Label Writing and Planning: A Guide to Good Customer Communication
ISBN: 9780751403619 / Angielski / Twarda / 220 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The label on your product is the most important document you produce. Ask any customer; it is often the only communication they have with you. This book is about getting your labeling and product information right, and that is more important than getting customers to buy your products. It is about ensuring that they buy them again, and again. Written primarily for the fast moving consumer goods industries such as food, chemicals, cosmetics and health, this book is also essential reading for anyone involved in label writing and design, or product information in any context. Tony Holkham is a...
The label on your product is the most important document you produce. Ask any customer; it is often the only communication they have with you. This bo...
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cena:
391,77 zł |
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Industrial Drying of Foods
ISBN: 9780751403848 / Angielski / Twarda / 309 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number of technologies which differ markedly in, for example, the manner in which energy is supplied to the foodstuff and in which product is transported through the dryer. Depending on the dryer type, the residence time may vary from a few...
Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantl...
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cena:
587,67 zł |
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Production and Processing of Healthy Meat, Poultry and Fish Products
ISBN: 9780751403909 / Angielski / Twarda / 367 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these...
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry...
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cena:
587,67 zł |
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Microbiology of Meat and Poultry
ISBN: 9780751403985 / Angielski / Twarda / 346 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and ...
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cena:
783,57 zł |
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Genetic Modification in the Food Industry: A Strategy for Food Quality Improvement
ISBN: 9780751403992 / Angielski / Twarda / 260 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as...
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing ...
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cena:
391,77 zł |
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Food Industries Manual
ISBN: 9780751404043 / Angielski / Twarda / 650 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to...
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following...
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cena:
783,57 zł |
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Lipid Analysis in Oils and Fats
ISBN: 9780751404142 / Angielski / Twarda / 386 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications and a good set of references. Since lipids have many uses the appeal of the book will extend from the food industry to the pharmaceutical industry. R. Hamilton Formby June 1997 Acknowledgement I would wish to acknowledge the considerable help and encouragement from my...
This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as g...
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cena:
587,67 zł |
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