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Spot Tests in Organic Analysis - F. Feigl

DKK 958.95

1

Nano/micro-Plastics Toxicity on Food Quality and Food Safety

DKK 1732.95

1

Food Protection and Security - Preventing and Mitigating Contamination during Food Processing and Production

DKK 1516.95

1

Advances in Food Traceability Techniques and Technologies - Improving Quality Throughout the Food Chain

DKK 2253.95

1

Microbiological Analysis of Foods and Food Processing Environments - Osman (Department of Food Engineering Erkmen

DKK 2370.95

1

Modeling Food Processing Operations

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional..

DKK 2253.95

1

Food Preservation and Safety of Natural Products - Helen N. (Food Science Department Onyeaka

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating..

DKK 1701.95

1

Handbook of Food Proteins

DKK 2599.95

1

Developing Children’s Food Products

DKK 2032.95

1

Chemometrics in Food Chemistry

DKK 2003.95

1

Food for the Aging Population

Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services..

DKK 2356.95

1

Handbook on Natural Pigments in Food and Beverages - Industrial Applications for Improving Food Color

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings,..

DKK 1879.95

1

The Microbiological Quality of Food - Foodborne Spoilers

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena..

DKK 1779.95

1

Hygienic Design of Food Factories

DKK 3535.95

1

Advances in Food Authenticity Testing

DKK 3006.95

1

Food Processing - Recent Developments

Aims to assemble developments pertaining to selected food processing technologies. This book covers food processing methods such as: NMR imaging, on-line NMR, on-line sensors, ultrasonics, and more. It is intended for scientists, engineers, and technologists in industries and government laboratories, as well as for faculty and students.

DKK 2457.95

1

Advances in Food Security and Sustainability

DKK 2175.95

1

Advances in Food and Nutrition Research

DKK 1732.95

1

Tracing Pathogens in the Food Chain

DKK 2676.95

1

Handbook of Antioxidants for Food Preservation

DKK 2168.95

1

Food Toxicants Analysis - Techniques, Strategies and Developments

Covers different aspects from the field of analytical food toxicology including techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients. This book focuses on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods, and various groups of contaminants.

DKK 2605.95

1

Food Quality Analysis - Ashutosh Kumar Shukla

Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers..

DKK 2226.95

1

Green Products in Food Safety - Bhanu Prakash

DKK 1775.95

1

Food and Beverage Stability and Shelf Life

DKK 3034.95

1

Advances in Food Rheology and Its Applications