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Food Composition and Analysis - Bog - Paperback

There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry.

DKK 943.95

2

Food Hydrocolloids - Bog af Nishinari - Hardback

Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris). Food Hydrocolloids in the Dairy Industry (P.M.T. Hansen). Rheological Studies of Fish Proteins (D.D. Hamann). Proteins: HeatInduced Transparent Gels of Globular..

DKK 911.95

2

Chemical Changes in Food During Processing - Bog - Paperback

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing.

DKK 801.95

2

Food Law Handbook - Bog af Harold Schultz - Paperback

Of all industries in the United States, the food industry must in fact be the most regulated by law. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested.

DKK 782.95

2

Food Biotechnology-1 - Bog - Paperback

Some of the ways in which the food industry is likely to be affected by developments in biotechnology include the following: The modification of food components to give products with new and/or improved properties, for instance high fructose corn syrups, and by modifying the functional properties of proteins.

DKK 943.95

2

Nutritional Evaluation of Food Processing - Bog af Endel Karmas & Robert S. Harris - Paperback

Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed.

DKK 1132.95

2

Modern Methods of Food Analysis - Bog af K.K. Stewart & John R. Whitaker - Paperback

This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists.

DKK 998.95

2

Introduction to Food Chemistry - Bog af Vassilis Kontogiorgos - Hardback

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are..

DKK 861.95

2

Food Antioxidants - Bog af B. J. Hudson - Paperback

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives.

DKK 887.95

2

Immunoassays in Food and Agriculture - Bog af G. Peltre & A Paraf - Paperback

DKK 1132.95

2

Online Channel Integration - Value Creation and Customer Reactions in Online and Physical Stores - Bog af Jochen Binder - Paperback

Today, most firms employ online and offline distribution channels. Jochen Binder investigates how, why, and to what extent an integrated online channel increases customer value and leads to higher willingness to pay, customer loyalty and purchase intention in a firm's online and offline stores.

DKK 782.95

2

Developments in Food Microbiology-4 - Bog - Paperback

There is no doubt that this volume, like its predecessors, contains some outstanding reviews of topics of immediate relevance to food microbiolo gists.

DKK 801.95

2

Online Discussion in Secondary and Higher Education - A Complete Guide to Building a Dynamic Online Discourse Community - Yu-Mei Wang

This textbook covers the essentials for successfully conducting online discussions in various course delivery formats, such as online, face-to-face, and blended. Readers will learn how to design online discussions to cognitively engage students, build meaningful discourse communities to promote group dynamics, apply just-in-time facilitation strategies to deepen student learning and utilize robust assessment to ensure learning objectives are achieved. Online discussion is the lifeline of online learning..

DKK 822.95

1

Economics of Food Safety - Bog af Julie A. Caswell - Paperback

On the consumer demand side, they include consumers' perceptions of the risks associated with particular food products, how demographic characteristics influence consumers' processing of risk information and subsequent changes in food demand behavior, and the monetary value consumers might place on changes in the risk profiles of products.

DKK 838.95

2

Farming for Food and Water Security - Bog - Paperback

Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a sustainable way for our children.

DKK 1332.95

2

Food and Health: Science and Technology - Bog af K. J. Parker & G. G. Birch - Paperback

DKK 943.95

2

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Food Composition and Analysis - Bog - Paperback

Food Hydrocolloids - Bog af Nishinari - Hardback

Chemical Changes in Food During Processing - Bog - Paperback

Food Law Handbook - Bog af Harold Schultz - Paperback

Food Biotechnology-1 - Bog - Paperback

Nutritional Evaluation of Food Processing - Bog af Endel Karmas & Robert S. Harris - Paperback

Modern Methods of Food Analysis - Bog af K.K. Stewart & John R. Whitaker - Paperback

Introduction to Food Chemistry - Bog af Vassilis Kontogiorgos - Hardback

Food Antioxidants - Bog af B. J. Hudson - Paperback

Immunoassays in Food and Agriculture - Bog af G. Peltre & A Paraf - Paperback

Online Channel Integration - Value Creation and Customer Reactions in Online and Physical Stores - Bog af Jochen Binder - Paperback

Developments in Food Microbiology-4 - Bog - Paperback

Online Discussion in Secondary and Higher Education - A Complete Guide to Building a Dynamic Online Discourse Community - Yu-Mei Wang

Economics of Food Safety - Bog af Julie A. Caswell - Paperback

Farming for Food and Water Security - Bog - Paperback

Food and Health: Science and Technology - Bog af K. J. Parker & G. G. Birch - Paperback

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