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Advances in Food Biotechnology - Bog af R Rai - Hardback

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food.

DKK 2280.95

2

Extrusion Processing Technology - Food and Non-Food Biomaterials - Bog af Jean-Marie (Clextral) Bouvier - Hardback

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical \know how\ of operational engineers and technicians.

DKK 1739.95

2

Sustainable Food Processing - Bog af BK Tiwari - Hardback

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future.

DKK 2033.95

2

Food Preservation and Biodeterioration - Bog af Gary S. (Campden and Chorleywood Food Research Association Tucker - Hardback

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.

DKK 1750.95

2

Gluten-Free Food Science and Technology - Bog af E Gallagher - Hardback

Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance.

DKK 1750.95

2

Breeding Major Food Staples - Bog af Manjit Kang - Hardback

Food production and population growth are inextricably linked. Remarkable progress in production and productivity of major food staples has been achieved, and the addition of valuable new technologies such as bioinformatics and biofortification are important to continue to produce nutrient-filled crops for the growing world population.

DKK 2539.95

2

Kosher Food Production - Bog af Zushe Yosef (Director of Kashrus of the Mechon L'Hoyroa Blech - Hardback

The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards.

DKK 2492.95

2

A Companion to Food in the Ancient World - Bog af J Wilkins - Hardback

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.

DKK 1538.95

2

Food Formulation - Novel Ingredients and Processing Techniques - Bog af S Pathania - Hardback

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredientsFood Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on..

DKK 1727.95

2

Progress in Food Preservation - Bog af R Bhat - Hardback

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities.

DKK 2257.95

2

Perspectives in World Food and Agriculture 2004, Volume 1 - Bog af CG Scanes - Hardback

This popular annual publication includes: global agriculture statistics; trends in the food marketing system; agricultural policies; global food insecurity (a contribution from UNFAO); ethics of agriculture, and more topics.

DKK 2024.95

2

Accelerating New Food Product Design and Development - Bog af JH Beckley - Hardback

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources.

DKK 2057.95

2

Encapsulation and Controlled Release Technologies in Food Systems - Bog af JM Lakkis - Hardback

In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems.

DKK 2799.95

2

Food Product Development - Based on Experience - Bog af Side - Hardback

Addresses the following key components of food product development: managing the product development process; consumer and market research; making it happen; and costing and pricing.

DKK 1644.95

2

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