The Chemistry of Food, Velisek, Jan

Автор: Sandler Ronald
Название: Food Ethics: the Basics
ISBN: 0415836441 ISBN-13(EAN): 9780415836449
Издательство: Taylor&Francis
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Описание: Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food.

Автор: Federico Marini
Название: Chemometrics in Food Chemistry,28
ISBN: 0444595287 ISBN-13(EAN): 9780444595287
Издательство: Elsevier Science
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Описание: The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. This title deals with this topic.

Автор: Brunazzi
Название: The Importance of Packaging Design for the Chemistry of Food Products
ISBN: 3319084518 ISBN-13(EAN): 9783319084510
Издательство: Springer
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Цена: 7182.00 р.
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Описание: This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an `integrated food product` (the synergistic union composed of the edible content and its container).

Автор: Grainger Keith
Название: Wine Production and Quality
ISBN: 1118934555 ISBN-13(EAN): 9781118934555
Издательство: Wiley
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Цена: 11238.00 р.
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Описание: Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted.

Автор: Micali
Название: The Chemistry of Thermal Food Processing Procedures
ISBN: 3319424610 ISBN-13(EAN): 9783319424613
Издательство: Springer
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Цена: 7182.00 р.
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Описание: This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.