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Kategoria BISAC: Technology & Engineering >> Food Science - Chemistry & Biotechnology
ilość książek w kategorii: 976
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Complex Carbohydrates in Foods
ISBN: 9780824701871 / Angielski / Twarda / 700 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues.
Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietar...
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cena:
1696,60 |
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Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality
ISBN: 9780824703264 / Angielski / Twarda / 696 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the appl...
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cena:
2065,42 |
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Natural Food Colorants: Science and Technology
ISBN: 9780824704216 / Angielski / Twarda / 344 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions.
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants...
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cena:
1352,36 |
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Food Protein Analysis: Quantitative Effects on Processing
ISBN: 9780824706845 / Angielski / Twarda / 488 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays. Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investi... |
cena:
1549,07 |
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Vitamin E: Food Chemistry, Composition, and Analysis
ISBN: 9780824706883 / Angielski / Twarda / 540 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry.
This comprehensive reference explores the... Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into t...
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cena:
1450,71 |
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Handbook of Food and Bioprocess Modeling Techniques
ISBN: 9780824726713 / Angielski / Twarda / 624 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.
Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview... With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process au...
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cena:
1155,65 |
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Food Emulsions
ISBN: 9780824746964 / Angielski / Twarda / 666 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces in emulsions, molecular organization in lipids and food emulsifiers.
Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference examines droplet flocculation and coalescence in dilut...
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cena:
1696,60 |
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Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology
ISBN: 9780824747039 / Angielski / Twarda / 520 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and...
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics...
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cena:
1401,54 |
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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
ISBN: 9780824747220 / Angielski / Twarda / 484 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Demonstrates the influence of biochemistry and biotechnological applications on functional food developments. This book analyzes the benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that influence biotechnological advancements in the food industry.
Demonstrates the influence of biochemistry and biotechnological applications on functional food developments. This book analyzes the benefits of funct...
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cena:
1499,89 |
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Food Biotechnology
ISBN: 9780824753290 / Angielski / Twarda / 2008 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
The content of the... Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biot...
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cena:
3245,67 |
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Food Polysaccharides and Their Applications
ISBN: 9780824759223 / Angielski / Twarda / 748 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.
Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods,... Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physic...
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cena:
1401,54 |
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Food Analysis: Principles and Techniques (in 4 Volumes)
ISBN: 9780824771829 / Angielski / Twarda / 612 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
1917,90 |
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Biological Techniques
ISBN: 9780824771836 / Angielski / Twarda / 395 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
1696,60 |
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Nutritional Pathology: Pathobiochemistry of Dietary Imbalances
ISBN: 9780824773038 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
1696,60 |
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Chemical Senses: Receptor Events and Transduction in Taste and Olfaction
ISBN: 9780824781620 / Angielski / Twarda / 560 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
1303,19 |
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Instrumental Methods for Quality Assurance in Foods
ISBN: 9780824782788 / Angielski / Twarda / 328 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control.
Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies availa...
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cena:
909,77 |
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Cereals in Breadmaking: A Molecular Colloidal Approach
ISBN: 9780824788162 / Angielski / Twarda / 392 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of...
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science...
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cena:
934,36 |
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Protein Functionality in Food Systems
ISBN: 9780824791971 / Angielski / Twarda / 519 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for unders...
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cena:
1401,54 |
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
ISBN: 9780824793494 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.
This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantit...
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cena:
1081,89 |
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Food Antioxidants: Technological: Toxicological and Health Perspectives
ISBN: 9780824793517 / Angielski / Twarda / 512 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification.
Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used...
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cena:
1696,60 |
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