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Handbook of Food Processing - Food Preservation - Bog - Hardback

DKK 2260.95

1

Food Engineering Handbook - Food Engineering Fundamentals - Bog - Hardback

DKK 2199.95

1

Food By-Product Based Functional Food Powders - Bog - Hardback

DKK 1834.95

1

Food Toxicology - Bog - Hardback

Presents a look at contemporary food toxicology issues. This work addresses critical chemical food safety and food toxicology issues. It discusses food allergens and their diagnoses, biotechnology, estrogenic factors and anti-toxicants. It addresses topics such as pesticide residues, food additives, microbial toxins and food analysis.

DKK 2627.95

1

Handbook of Food Processing - Food Safety, Quality, and Manufacturing Processes - Bog - Hardback

DKK 2199.95

1

Food Emulsions - Bog - Hardback

Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.

DKK 3507.95

1

Food Safety 1993 - Bog af Food Research Institute - Hardback

Covers developments in food safety and foodborne illness, organizing information. This title presents comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide.

DKK 3178.95

1

Food Engineering Handbook - Food Process Engineering - Bog - Hardback

This book addresses the basic and applied principles of food engineering methods used in food processing operations. Presenting cutting-edge information on emerging food engineering processes, this text examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration; discusses size reduction, mixing, emulsion, and encapsulation; includes case studies of solid¿liquid and supercritical fluid extraction; and explores fermentation, enzymes, fluidized-bed..

DKK 2076.95

1

Food Additives - Bog - Hardback

Presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. This book details food additives for special dietary needs, and identifies methods to determine hypersensitivity.

DKK 4017.95

1

Food Toxicology - Bog - Hardback

DKK 2505.95

1

Food Science and Food Biotechnology - Bog af Gustavo F. Gutierrez-Lopez - Hardback

Presents a discussion of interactions of food science and biotechnology at the molecular and industrial levels. This book describes various methods for preserving food and biological materials. It stresses various aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology.

DKK 3300.95

1

Food Insecurity and Public Health - Bog - Hardback

This book provides an evidence-based discussion of the impacts of food insecurity on public health as well as interventions to mitigate these issues. In addition, it reviews the conceptual framework behind interactions of food insecurity and health. Chapters cover food security and food sovereignty, measuring food security, food insecurity as it relates to health and nutrition, and gender issues.

DKK 2137.95

1

Molecular Food Microbiology - Bog - Hardback

Forming part of the Food Microbiology series, this book provides a state of art coverage on molecular techniques applicable to food microbiology.

DKK 2076.95

1

Methods in Food Analysis - Bog - Hardback

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and..

DKK 1893.95

1

Food Biofortification Technologies - Bog - Hardback

DKK 2076.95

1

Food Storage Stability - Bog - Hardback

Addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. This book discusses the changes responsible for food quality deterioration and how to prevent these changes. It includes topics such as consumer perceptions and preferences, cellular changes, and the effect of color and texture.

DKK 1770.95

1

Emerging Technologies for Food Quality and Food Safety Evaluation - Bog - Hardback

Introducing the technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book presents a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor.

DKK 2260.95

1

Pocket Dictionary of Food Safety - Bog af Jeffrey T. Solate - Paperback

A dictionary that covers areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards. It classifies and organizes food safety terms and definitions in alphabetical listing.

DKK 524.95

1

Food, Consumers, and the Food Industry - Catastrophe or Opportunity? - Bog af Gordon W. Fuller - Hardback

Changes that have occurred in food availability, production and selection around the world raise questions about the food supply. How will they affect the worldwide economics and management of agriculture, food legislation, and the environment. This book describes the major changes and answers questions concerning them.

DKK 2137.95

1

Natural Food Antimicrobial Systems - Bog - Hardback

Consumer concerns play a critical role in dictating the direction of research and development in food protection. This book focuses on advances in the technology of food safety. It covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.

DKK 2260.95

1

Food Analysis by HPLC - Bog - Hardback

DKK 3507.95

1

Microbial Food Safety and Preservation Techniques - Bog - Hardback

The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready-to-eat (RTE), minimally processed and processed foods. It includes the role of regulatory agencies and authorities in developing strategies to improve the quality and safety of food. It emphasizes the various food preservative techniques that..

DKK 3252.95

1

Halal Food Production - Bog af Mian N. (Texas A&M University Riaz - Hardback

Summarizes the fundamentals of Halal food production. Suitable for food scientists, food manufacturers and other food industry professionals, this work describes Halal food laws and regulations, guidelines for food production, domestic and international food markets and trade and import requirements for various countries.

DKK 2933.95

1

Introduction to Food Chemistry - Bog af Richard Owusu-Apenten - Hardback

Presenting an introduction to the core areas of food science specified by the Institute of Food Technologists, this book focuses on principles rather than commodities and balances facts with explanations. It covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance and nutrition.

DKK 2137.95

1

Techniques for Analyzing Food Aroma - Bog - Hardback

Covers important methods and developments in food-aroma analysis. This text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses.

DKK 2935.95

1

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Pris (EUR)

Handbook of Food Processing - Food Preservation - Bog - Hardback

Food Engineering Handbook - Food Engineering Fundamentals - Bog - Hardback

Food By-Product Based Functional Food Powders - Bog - Hardback

Food Toxicology - Bog - Hardback

Handbook of Food Processing - Food Safety, Quality, and Manufacturing Processes - Bog - Hardback

Food Emulsions - Bog - Hardback

Food Safety 1993 - Bog af Food Research Institute - Hardback

Food Engineering Handbook - Food Process Engineering - Bog - Hardback

Food Additives - Bog - Hardback

Food Toxicology - Bog - Hardback

Food Science and Food Biotechnology - Bog af Gustavo F. Gutierrez-Lopez - Hardback

Food Insecurity and Public Health - Bog - Hardback

Molecular Food Microbiology - Bog - Hardback

Methods in Food Analysis - Bog - Hardback

Food Biofortification Technologies - Bog - Hardback

Food Storage Stability - Bog - Hardback

Emerging Technologies for Food Quality and Food Safety Evaluation - Bog - Hardback

Pocket Dictionary of Food Safety - Bog af Jeffrey T. Solate - Paperback

Food, Consumers, and the Food Industry - Catastrophe or Opportunity? - Bog af Gordon W. Fuller - Hardback

Natural Food Antimicrobial Systems - Bog - Hardback

Food Analysis by HPLC - Bog - Hardback

Microbial Food Safety and Preservation Techniques - Bog - Hardback

Halal Food Production - Bog af Mian N. (Texas A&M University Riaz - Hardback

Introduction to Food Chemistry - Bog af Richard Owusu-Apenten - Hardback

Techniques for Analyzing Food Aroma - Bog - Hardback

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