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Sustainability of the Food System - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Validating Preventive Food Safety and Quality Controls - John M. Ryan - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Food Security in the Developing World - John Michael Ashley - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Food Safety and Quality Systems in Developing Countries - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Introduction to Food Engineering - R. Paul Singh - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Introduction to Food Engineering - R. Paul Singh - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner**The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

DKK 962.00
1

Food Safety - Ken Gauge Leith - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Innovation Strategies in the Food Industry - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Genetically Modified and Irradiated Food - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

History of Food and Nutrition Toxicology - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Electronic Noses and Tongues in Food Science - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Electronic Noses and Tongues in Food Science - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures.

DKK 951.00
1

Biofuels, Bioenergy and Food Security - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Biofuels, Bioenergy and Food Security - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies explores the popular ‘Food versus Fuel’ debates, discussing the complex relationship between the biofuel and agricultural markets. From the importance of bioenergy in the context of climate change, to the potentially positive environmental consequences of growing second generation biofuels crops, this book provides important insights into the impact of policy, the technical implementation and the resulting impact of biofuels. The discussion of existing issues hindering the growth of the cellulosic biofuel industry and their remedies are particularly relevant for policy makers and others associated with the biofuel industry. Transferring information on bioenergy economy through the discussion of the current and emerging biofuel market, country specific case studies explain the existing biofuel policy and its consequences to both the energy and agricultural markets. Economic simulation models explain the future of the bioenergy markets. Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies is an invaluable resource to the students, scientific community, policy makers, and investors in the bioenergy industry. Students will benefit from a variety of perspectives on major societal questions in context of the interaction between food security and bioenergy. Its review of existing literature on the biofuel marker, investment opportunities, and energy independence provides a broad overview to allow informed decision making regarding the industry.

DKK 450.00
1

Food Processing Technology - P.j. (visiting Fellow Fellows - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Building the Future of Food Safety Technology - Darin (assistant Dean And Professor Detwiler - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Microwave and Radio Frequency Heating in Food and Beverages - Tatiana (research Scientist Koutchma - Bog - Elsevier Science Publishing Co Inc -

Introductory Microbiology Lab Skills and Techniques in Food Science - Yifan (professor Of Wayne State University) Zhang - Bog - Elsevier Science

The Norovirus - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Campylobacter - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

The Portfolio Diet for Cardiovascular Disease Risk Reduction - Alexandra Phd Jenkins - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Plant Factory - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk

Molecular Microbial Diagnostic Methods - - Bog - Elsevier Science Publishing Co Inc - Plusbog.dk