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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

2

Alternatives to Conventional Food Processing

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

DKK 1568.95

2

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

2

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

2

Alternatives to Conventional Food Processing

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 2218.95

2

Magnetic Resonance in Food Science - Food for Thought

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 1582.95

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

Analyses for Hormonal Substances in Food Producing Animals

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

DKK 1637.95

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

2

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

2

Gums and Stabilisers for the Food Industry 15

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

DKK 1684.95

1

Trace Element Analysis of Food and Diet - Bog af Namik K Aras - Hardback

Investigating the key role of trace element analysis in quality control of food and diet.

DKK 1927.95

2

Extraction of Organic Analytes from Foods - A Manual of Methods - Bog af Ron Self - Hardback

Logically structured and with numerous examples, this book will be invaluable to practising food analysts as both a reference and training guide.

DKK 1562.95

2

Pigmented Cereals and Millets - Bog af Anil Kumar Siroha - Hardback

This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains for researchers carrying out innovative studies.

DKK 2388.95

2

Food Colloids - Interactions, Microstructure and Processing - Bog - Hardback

Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.

DKK 1631.95

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

Alternatives to Conventional Food Processing

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

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

Alternatives to Conventional Food Processing

Magnetic Resonance in Food Science - Food for Thought

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

Analyses for Hormonal Substances in Food Producing Animals

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

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

Gums and Stabilisers for the Food Industry 15

Trace Element Analysis of Food and Diet - Bog af Namik K Aras - Hardback

Extraction of Organic Analytes from Foods - A Manual of Methods - Bog af Ron Self - Hardback

Pigmented Cereals and Millets - Bog af Anil Kumar Siroha - Hardback

Food Colloids - Interactions, Microstructure and Processing - Bog - Hardback

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