Автор: Joyce I. Boye
Название: Nutraceutical and Functional Food Processing Technology
ISBN: 1118504941 ISBN-13(EAN): 9781118504949
Издательство: Wiley
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Цена: 12155 р.
Наличие на складе: Поставка под заказ.

Описание: For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols,

Автор: Hou
Название: Asian Noodles - Science, Technology, and Processing
ISBN: 0470179228 ISBN-13(EAN): 9780470179222
Издательство: Wiley
Рейтинг:
Цена: 17578 р.
Наличие на складе: Поставка под заказ.

Описание: Asian noodles are one of the oldest forms of processed foods consumed in Asia, and quickly gaining popularity worldwide. Asian Noodles: Science, Technology and Processing provides comprehensive, cutting-edge coverage on Asian noodles.

Название: Food Processing Technology
ISBN: 143980821X ISBN-13(EAN): 9781439808214
Издательство: Taylor&Francis
Цена: 4208 р.
Наличие на складе: Поставка под заказ.

Описание:

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.
The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, a minimala (TM) processing technologies, genetic modification of foods, functional foods, developments in a activea (TM) or a intelligenta (TM) packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Автор: P J Fellows
Название: Food Processing Technology,
ISBN: 1845692160 ISBN-13(EAN): 9781845692162
Издательство: Elsevier Science
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Цена: 5771 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, minimal processing technologies, functional foods, developments in active or intelligent packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
Introduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logistics

Автор: Guerrero-Legarr
Название: Handbook of Poultry Science and Technology, Volume 1, Primary Processing
ISBN: 047018552X ISBN-13(EAN): 9780470185520
Издательство: Wiley
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Цена: 18513 р.
Наличие на складе: Поставка под заказ.

Описание: Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.

Автор: Guerrero-Legarr
Название: Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
ISBN: 0470185538 ISBN-13(EAN): 9780470185537
Издательство: Wiley
Рейтинг:
Цена: 18513 р.
Наличие на складе: Поставка под заказ.

Описание: Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.

Автор: WA Gould
Название: Fundamentals of Food Processing and Technology,
ISBN: 1845695941 ISBN-13(EAN): 9781845695941
Издательство: Elsevier Science
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Цена: 5193 р.
Наличие на складе: Нет в наличии.

Описание: This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena.

Автор: Giuseppe Cirillo,Umile Gianfranco Spizzirri,France
Название: Functional Polymers in Food Science: From Technology to Biology, Volume 2: Food Processing
ISBN: 1118595181 ISBN-13(EAN): 9781118595183
Издательство: Wiley
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Цена: 14586 р.
Наличие на складе: Поставка под заказ.

Описание: Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing.

Автор: Fellows, P J
Название: Food Processing Technology
ISBN: 0081005229 ISBN-13(EAN): 9780081005224
Издательство: Elsevier Science
Рейтинг:
Цена: 5936 р.
Наличие на складе: Нет в наличии.

Автор: Fellows, P J
Название: Food Processing Technology
ISBN: 0081019076 ISBN-13(EAN): 9780081019078
Издательство: Elsevier Science
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Цена: 6513 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Taihua Mu; Hongnan Sun; Xingli Liu
Название: Potato Staple Food Processing Technology
ISBN: 981102832X ISBN-13(EAN): 9789811028328
Издательство: Springer
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Цена: 5396 р.
Наличие на складе: Нет в наличии.

Описание: This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition. Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology.

Автор: Hall
Название: Fish Processing Technology
ISBN: 0751402737 ISBN-13(EAN): 9780751402735
Издательство: Springer
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Цена: 13877 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Outlines the traditional areas of fish processing technology. This book covers the modern aspects of traditional processes. It includes chapters on: methods of identifying fish species; modified atmosphere packaging of fish; and aspects of quality and HACCP in fish processing and temperature modeling in fish transportation.