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The Chemistry of Food, Velisek, Jan

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Цена: 9281р.
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Автор: Velisek, Jan
Название:  The Chemistry of Food
Перевод названия: Ян Велисек: Химия пищевых продуктов
ISBN: 9781118383810
Издательство: Wiley
ISBN-10: 1118383818
Обложка/Формат: Paperback
Страницы: 1124
Вес: 2.804 кг.
Дата издания: 28.02.2014
Серия: Engineering
Язык: English
Иллюстрации: Black & white tables, figures
Размер: 278 x 216 x 46
Читательская аудитория: Professional & vocational
Ключевые слова: Other technologies & applied sciences
Ссылка на Издательство: Link
Поставляется из: Англии

Wine Production and Quality

Автор: Grainger Keith
Название: Wine Production and Quality
ISBN: 1118934555 ISBN-13(EAN): 9781118934555
Издательство: Wiley
Цена: 9756 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: 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. Wine Pro

Chemometrics in Food Chemistry,28

Автор: Federico Marini
Название: Chemometrics in Food Chemistry,28
ISBN: 0444595287 ISBN-13(EAN): 9780444595287
Издательство: Elsevier Science
Цена: 17903 р.
Наличие на складе: Поставка под заказ.

Описание: The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. . . For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. . Anotherarea where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instrument

Chemistry of Food, Food Production, and Food Contact Materials

Автор: Benvenuto, Mark A.; Ahuja, Satinder; Duncan, Timot
Название: Chemistry of Food, Food Production, and Food Contact Materials
ISBN: 084122952X ISBN-13(EAN): 9780841229525
Издательство: Oxford Academ
Цена: 20200 р.
Наличие на складе: Невозможна поставка.

Описание: Presents a comprehensive background of the chemistry behind the food system, from implementating new advancements, to food production, to national distribution.

Food Carotenoids: Chemistry, Biology and Technology

Автор: Delia Rodriguez–Amaya
Название: Food Carotenoids: Chemistry, Biology and Technology
ISBN: 1118733304 ISBN-13(EAN): 9781118733301
Издательство: Wiley
Цена: 21725 р.
Наличие на складе: Поставка под заказ.

Описание: Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology, and Technology gathers all the important information about these major compounds that impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as • Structures and physicochemical properties • Biosynthetic pathways and metabolism • Analysis and composition of foods • Stability and reactions during processing • Commercial production as food colorants and precursors of aroma compounds • Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia B. Rodriguez–Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as a source of solid background information for professionals in food science, food technology, nutrition, agriculture, biology, chemistry and medicine, whether in the academe, industry, or governmental and nongovernmental agencies.

Food Ethics: the Basics

Автор: Sandler Ronald
Название: Food Ethics: the Basics
ISBN: 0415836441 ISBN-13(EAN): 9780415836449
Издательство: Taylor&Francis
Цена: 2611 р.
Наличие на складе: Есть у поставщика Поставка под заказ.


Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including:

- Should we eat animals?

- Are locally produced foods ethically superior to globally sourced foods?  

- Do people in affluent nations have a responsibility to help reduce global hunger?

- Should we embrace bioengineered foods?

- What should be the role of government in promoting food safety and public health?

Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an ideal introduction for anyone interested in the ethics of food.

Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

Автор: Ronald E. Wrolstad
Название: Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates
ISBN: 0471663786 ISBN-13(EAN): 9780471663782
Издательство: Wiley
Цена: 29150 р.
Наличие на складе: Поставка под заказ.

Описание: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the "Handbook of Food Analytical Chemistry" is an indispensable reference for food scientists and technologists to enable successful analysis. It provides detailed reports on experimental procedures. It also includes sections on background theory and troubleshooting and it emphasizes effective, state-of-the art methodology, written by recognized experts in the field and includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results.

Introduction to Food Chemistry

Автор: Owusu-Apenten, Richa
Название: Introduction to Food Chemistry
ISBN: 084931724X ISBN-13(EAN): 9780849317248
Издательство: Taylor&Francis
Цена: 20625 р.
Наличие на складе: Поставка под заказ.

Описание: Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

Applied Food Protein Chemistry

Автор: Ustunol Zeynep
Название: Applied Food Protein Chemistry
ISBN: 111994449X ISBN-13(EAN): 9781119944492
Издательство: Wiley
Цена: 18597 р.
Наличие на складе: Поставка под заказ.

Описание: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Using Food To Stimulate Interest in the Chemistry Classroom (Hardback)

Автор: Symcox, Keith
Название: Using Food To Stimulate Interest in the Chemistry Classroom (Hardback)
ISBN: 0841228183 ISBN-13(EAN): 9780841228184
Издательство: Oxford Academ
Цена: 20200 р.
Наличие на складе: Поставка под заказ.

Описание: Discusses ways to increase student interest in chemistry courses, using food chemistry.

Chemistry and Safety of Acrylamide in Food

Автор: Friedman Mendel , Mottram Don
Название: Chemistry and Safety of Acrylamide in Food
ISBN: 0387239200 ISBN-13(EAN): 9780387239200
Издательство: Springer
Цена: 30223 р.
Наличие на складе: Поставка под заказ.

Описание: Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

Автор: Baianu
Название: Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
ISBN: 0442005822 ISBN-13(EAN): 9780442005825
Издательство: Springer
Цена: 21588 р.
Наличие на складе: Поставка под заказ.

Описание: Offers coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. This volume offers detailed coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations).

Chemistry and Technology of Cereals as Food and Feed

Автор: Matz
Название: Chemistry and Technology of Cereals as Food and Feed
ISBN: 0442308302 ISBN-13(EAN): 9780442308308
Издательство: Springer
Цена: 29915 р.
Наличие на складе: Поставка под заказ.

Описание: This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The book details the latest methods of producing, cleaning, and storing cereal grains.

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