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Bøger i Food Science and Technology serien

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  • af R. Paul Singh & Dennis R. Heldman
    1.074,95 kr.

    Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

  • af Karl Matthews
    2.348,95 kr.

    The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

  •  
    2.027,95 kr.

    Suitable for those needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives, this title includes specific information on corn, wheat, potato, rice, and chapters on rye, oat and barley (including waxy barley) starches. It also presents various application trends for starch.

  • - Causes and Solutions
     
    1.189,95 kr.

    Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. This book addresses food-borne contaminations from a prevention view.

  •  
    1.109,95 kr.

    This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world.

  •  
    1.189,95 kr.

    Covers a range of critical topics in this Management, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and more.

  •  
    742,95 kr.

    Explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. This work includes topics such as: structural analysis; commercial extractions methods; pectin formulations and tropical fruit analysis; molecular mechanisms of gelatin; enzymology; among others.

  • af Haifa) Berk, Zeki (Technion & Israel Institute of Technology
    1.832,95 kr.

  • af Jian Bi, Jagbir Singh, Stan Altan, mfl.
    926,95 - 1.303,95 kr.

    Focuses solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This book includes applications of statistical methods. It covers the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping.

  • af T. Matthew (Professor Taylor, Jairus R. D. (JRD Food Technology Consulting David & P. Michael Davidson
    1.834,95 kr.

    For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.

  • af K. Smith
    730,95 kr.

    Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

  • - Utilization and Influence on Postharvest Seafood Quality
    af Norman F. Haard
    730,95 kr.

    "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."

  • af Babasaheb B. Desai
    730,95 kr.

    This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.

  •  
    695,95 kr.

    Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sen

  • - Principles and Applications
    af Ronald S. Jackson
    1.570,95 kr.

    Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste budAddresses historical developments in wine production, notably sparkling winesProvides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

  •  
    3.167,95 kr.

    Focusing on the regulations and concepts related to food plant sanitation, this reference covers the fundamental and practical aspects of sanitation in food production. It features sanitation practices vital to the cereal, seafood, beverage, fruit, grain, fats and oils, and poultry processing industries.

  • af Glenn J. Morris
    1.175,95 kr.

    Covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. This book provides a summary of the foods most association with human infections.

  • - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs
     
    885,95 kr.

    Presents diverse perspectives on biotechnology and nanotechnologies. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. It is suitable for scientists and NGO advocates.

  • af Dennis R. (Heldman Associates Heldman
    1.286,95 kr.

    The preservation processes for foods have evolved over several centuries. This work deals with the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality.

  • - Chemistry and Technology in Food
    af Reginald H. (Cornell University Walter
    1.009,95 kr.

    Polysaccharides are the subject of heightened interest, and this book is a study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.

  • af C. R. (University of Massachusetts Stumbo
    719,95 kr.

  • - Design Strategies and Human Implications
     
    815,95 kr.

    Reviews the various methods used in efforts to reduce fat in meat. The text outlines breeding and feeding techniques, but the emphasis is on emerging technologies including meat processing and partitioning agents. It also details the health, social, ethical, and economic implications.

  • - Diet and Disease in the Developing World
    af Benjamin & Professor Caballero
    1.142,95 kr.

    Deals with the dramatic changes in diet and lifestyle occurring in the developing world as a result of globalization, and their impact on human health. This title addresses a key issue related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. It contains numerous figures and tables.

  •  
    2.199,95 kr.

    Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters.

  • - A Professional Handbook
    af Ronald S. (Brock University Jackson
    1.141,95 kr.

  •  
    3.300,95 kr.

    Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

  • - From Expression to Food
     
    1.465,95 kr.

  •  
    2.933,95 kr.

    This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.

  • - Ecology and Control in Foods
    af Hauschild
    2.947,95 kr.

    Addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods, this work summarizes data on this organism in food and the environment and the principles of its control in specific foods and products.

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