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Food Digestion and Absorption - Its Role in Food Product Development - Bog af C (National Institute of Food Technology Anandharamakrishnan - Hardback

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

DKK 2446.95

1

Total Food - Sustainability of the Agri-Food Chain - Bog - Hardback

This book is the proceedings of Total Food 2009 which focused on the sustainable exploitation of agri-food co-products and related biomass.

DKK 1388.95

1

Alternatives to Conventional Food Processing - Bog - Hardback

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.

DKK 1577.95

1

Food Safety and Food Quality - Bog - Paperback

Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors.

DKK 397.95

1

Food Irradiation Technologies - Concepts, Applications and Outcomes - Bog - Hardback

This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.

DKK 2867.95

1

Mass Spectrometry of Natural Substances in Food - Bog af Fred Mellon - Hardback

Mass Spectrometry of Natural Substances in Food will be a valuable resource for food scientists, food analysts and others working in food research, nutrition and safety.

DKK 842.95

1

Food Colloids, Biopolymers and Materials - Bog - Hardback

This book is the latest addition to the highly regarded food colloid series and is of relevance to those working and researching in food science and surface and colloid science.

DKK 1412.95

1

Nanotechnologies in Food - Bog - Hardback

This book provides an independent, balanced, and impartial view of the potential benefits and risks that nanotechnology applications may bring to the food sector.

DKK 1477.95

1

Food Flavor and Chemistry - Explorations Into The 21st Century - Bog - Hardback

This book provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.

DKK 1696.95

1

Magnetic Resonance in Food Science - A View to the Future - Bog - Hardback

Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.

DKK 1132.95

1

Amorphous Food and Pharmaceutical Systems - Bog - Hardback

This timely publication will be welcomed by academic and industrial researchers and professionals in the pharmaceuticals, food, materials and polymer sciences.

DKK 1122.95

1

Magnetic Resonance in Food Science - Food for Thought - Bog - Hardback

Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour.

DKK 1282.95

1

The Food Safety Hazard Guid - Bog af Richard Lawley - Hardback

DKK 1171.95

1

NMR Spectroscopy in Food Analysis - Bog af Apostolos (University of Crete Spyros - Hardback

This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.

DKK 1722.95

1

Alternatives to Conventional Food Processing - Bog - Hardback

This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.

DKK 2227.95

1

Magnetic Resonance in Food Science - Latest Developments - Bog - Hardback

With contributions from international experts, this book is essential reading for academics and industrialists in food science.

DKK 1012.95

1

Food Colloids - Self-Assembly and Material Science - Bog - Hardback

This authoritative book will serve as a guide and reference to researchers in the field of food colloids.

DKK 1337.95

1

Food Flavours - Biology and Chemistry - Bog af Carolyn (McCormick And Co Inc Fisher - Paperback

An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.

DKK 301.95

1

Case Studies in Food Microbiology for Food Safety and Quality - Bog af Rosa K Pawsey - Paperback

With the provision of real-life problems to explore, this book will be welcomed as a new approach to learning not only by students and their teachers but also by food professionals.

DKK 397.95

1

Horse Who Came to Dinner - The First Criminal Case of Food Fraud - Bog af Glenn Taylor - Paperback

Science is at the forefront of uncovering some of this century's biggest food frauds. This book is a timely look at the web of deception and how it can be stopped for food professionals and lay readers studying food fraud.

DKK 327.95

1

Transforming Food Waste into a Resource - Bog af Andrea (University of Bologna Segre - Paperback

This easy to read manual on food overproduction and overconsumption highlights alarming global data and discusses food waste and its relationship with the need for a more ethical and ecological society.

DKK 367.95

1

Analyses for Hormonal Substances in Food Producing Animals - Bog - Hardback

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.

DKK 1362.95

1

Gums and Stabilisers for the Food Industry 14 - Bog - Hardback

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

DKK 2042.95

1

Magnetic Resonance in Food Science - An Exciting Future - Bog - Hardback

Proceedings from the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary.

DKK 1345.95

1

Flavour and Consumer Perception of Food Proteins - Bog af Jing Zhao - Hardback

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the..

DKK 1787.95

1

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Food Digestion and Absorption - Its Role in Food Product Development - Bog af C (National Institute of Food Technology Anandharamakrishnan - Hardback

Total Food - Sustainability of the Agri-Food Chain - Bog - Hardback

Alternatives to Conventional Food Processing - Bog - Hardback

Food Safety and Food Quality - Bog - Paperback

Food Irradiation Technologies - Concepts, Applications and Outcomes - Bog - Hardback

Mass Spectrometry of Natural Substances in Food - Bog af Fred Mellon - Hardback

Food Colloids, Biopolymers and Materials - Bog - Hardback

Nanotechnologies in Food - Bog - Hardback

Food Flavor and Chemistry - Explorations Into The 21st Century - Bog - Hardback

Magnetic Resonance in Food Science - A View to the Future - Bog - Hardback

Amorphous Food and Pharmaceutical Systems - Bog - Hardback

Magnetic Resonance in Food Science - Food for Thought - Bog - Hardback

The Food Safety Hazard Guid - Bog af Richard Lawley - Hardback

NMR Spectroscopy in Food Analysis - Bog af Apostolos (University of Crete Spyros - Hardback

Alternatives to Conventional Food Processing - Bog - Hardback

Magnetic Resonance in Food Science - Latest Developments - Bog - Hardback

Food Colloids - Self-Assembly and Material Science - Bog - Hardback

Food Flavours - Biology and Chemistry - Bog af Carolyn (McCormick And Co Inc Fisher - Paperback

Case Studies in Food Microbiology for Food Safety and Quality - Bog af Rosa K Pawsey - Paperback

Horse Who Came to Dinner - The First Criminal Case of Food Fraud - Bog af Glenn Taylor - Paperback

Transforming Food Waste into a Resource - Bog af Andrea (University of Bologna Segre - Paperback

Analyses for Hormonal Substances in Food Producing Animals - Bog - Hardback

Gums and Stabilisers for the Food Industry 14 - Bog - Hardback

Magnetic Resonance in Food Science - An Exciting Future - Bog - Hardback

Flavour and Consumer Perception of Food Proteins - Bog af Jing Zhao - Hardback

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