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Handbook of Food Processing - Food Preservation

DKK 2261.95

1

Food Engineering Handbook - Food Engineering Fundamentals

DKK 2200.95

1

Food Toxicology

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 2628.95

1

Food By-Product Based Functional Food Powders

DKK 1835.95

1

Food Emulsions

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 3508.95

1

Food Safety 1993 - Food Research Institute

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 3179.95

1

Food Additives

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 4018.95

1

Food Toxicology

DKK 2506.95

1

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

DKK 2200.95

1

Food Engineering Handbook - Food Process Engineering

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 2077.95

1

Molecular Food Microbiology

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

DKK 2077.95

1

Food Science and Food Biotechnology - Gustavo F. Gutierrez-Lopez

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 3301.95

1

Food Insecurity and Public Health

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 2138.95

1

Food Biofortification Technologies

DKK 2077.95

1

Methods in Food Analysis

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 1894.95

1

Food Storage Stability

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 1771.95

1

Food Safety and Protection - Ravishankar V. Rai

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product..

DKK 2322.95

1

Pocket Dictionary of Food Safety - Jeffrey T. Solate

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 525.95

1

Handbook of Halal Food Production - Mian N. Riaz

This handbook details the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. The book delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets.

DKK 2077.95

1

Food Analysis by HPLC

DKK 3508.95

1

Natural Food Antimicrobial Systems

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 2261.95

1

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

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 2138.95

1

Emerging Technologies for Food Quality and Food Safety Evaluation

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 2261.95

1

Introduction to Food Chemistry - Richard Owusu-Apenten

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 2138.95

1

Fennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennemäs Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and..

DKK 817.95

1

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Pris (EUR)

Handbook of Food Processing - Food Preservation

Food Engineering Handbook - Food Engineering Fundamentals

Food Toxicology

Food By-Product Based Functional Food Powders

Food Emulsions

Food Safety 1993 - Food Research Institute

Food Additives

Food Toxicology

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

Food Engineering Handbook - Food Process Engineering

Molecular Food Microbiology

Food Science and Food Biotechnology - Gustavo F. Gutierrez-Lopez

Food Insecurity and Public Health

Food Biofortification Technologies

Methods in Food Analysis

Food Storage Stability

Food Safety and Protection - Ravishankar V. Rai

Pocket Dictionary of Food Safety - Jeffrey T. Solate

Handbook of Halal Food Production - Mian N. Riaz

Food Analysis by HPLC

Natural Food Antimicrobial Systems

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

Emerging Technologies for Food Quality and Food Safety Evaluation

Introduction to Food Chemistry - Richard Owusu-Apenten

Fennema's Food Chemistry

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