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Food Canning Technology - Bog - Hardback

Food Canning Technology Edited By Jean Larousse Bruce E. Brown This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.

DKK 3177.95

2

Magnetic Resonance Imaging in Food Science - Bog af Brian (Institute of Food Research Hills - Hardback

\Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food. \ -R.G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels.

DKK 2316.95

2

Electromagnetic Technologies in Food Science - Bog - Hardback

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrumElectromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both..

DKK 1654.95

2

Food Processing - Principles and Applications - Bog af P Clark - Hardback

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.

DKK 2172.95

2

Fat Mimetics for Food Applications - Bog af M Cerqueira - Hardback

Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food productsFat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food..

DKK 1645.95

2

Freeze Drying of Food Products - Bog af P Panesar - Hardback

An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise,..

DKK 1682.95

2

Food Proteins - Processing Applications - Bog af S Nakai - Hardback

This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing.

DKK 2316.95

2

The Emerging Global Food System - Public and Private Sector Issues - Bog af GE Gaull - Hardback

Representing the proceedings of the 2nd Ceres Conference on Food and Nutrition, held in Williamsburg, Pennsylvania, USA in 1991, this volume discusses such topics as the international regulation of food, the acceptance of bioengineered food and international tariffs for food products.

DKK 2245.95

2

Advanced Materials for Agriculture, Food, and Environmental Safety - Bog af A Tiwari - Hardback

The book focuses on the role of advanced materials in the food, water and environmental applications. The monitoring of harmful organisms and toxicants in water, food and beverages is mainly discussed in the respective chapters.

DKK 2057.95

2

New Technologies and the Future of Food and Nutrition - Bog af GE Gaull - Hardback

An overview of various emerging aspects of the international food industry, which examines public and private issues concerning the future of food and nutrition and details the projected consequences of new technological developments.

DKK 2245.95

2

Near-Infrared Spectroscopy in Food Science and Technology - Bog af Y Ozaki - Hardback

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics.

DKK 1585.95

2

The Determination of Chemical Elements in Food - Applications for Atomic and Mass Spectrometry - Bog af S Caroli - Hardback

State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic.

DKK 2292.95

2

Composites Materials for Food Packaging - G Cirillo

The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value. Composites, by matching the properties of different components, allow the development of innovative and performing strategies for intelligent food packaging, thus overcoming the limitations of using only a single material. The book starts..

DKK 2188.95

2

Chemical Management - Reducing Waste and Cost Through Innovative Supply Strategies - Bog af Thomas J. (Illinois State University Bierma - Hardback

Waste minimization is a waste-reducing strategy that focuses on what goes into a manufacturing process rather than on what comes out of it. Rethinking how raw materials (like chemicals) are purchased and used can result in reduced waste output and limit environmental cleanup problems that figure into a company's production costs.

DKK 1977.95

1

Molecular Mechanisms of Functional Food - Bog af R Campos-Vega - Hardback

MOLECULAR MECHANISMS OF FUNCTIONAL FOODComprehensive resource for understanding state-of-the-art mechanisms behind food health effectsThis book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease.With contributions from the foremost experts in the field, this..

DKK 1765.95

2

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