Principles of Food Chemistry, John M. deMan; John Finley; W. Jeffrey Hurst; Chan
Автор: Birdi, K. S. (KSB Consultant, Holte, Denmark) Название: Surface and Colloid Сhemistry. ISBN: 142009503X ISBN-13(EAN): 9781420095036 Издательство: Taylor&Francis Рейтинг: Цена: от 12830.00 р. Наличие на складе: Есть
Описание: Grounded in real applications, this volume provides an introduction to the fundamentals and applications of surface and colloid chemistry. Presenting an overview of liquid surfaces, it also describes the liquid - solid interface phenomena, colloid chemistry systems, emulsion science aspects, and more complex issues.
Название: Pharmaceutical Chemistry ISBN: 0199655308 ISBN-13(EAN): 9780199655304 Издательство: Oxford Academ Рейтинг: Цена: 5384.00 р. Наличие на складе: Поставка под заказ.
Описание: Pharmaceutical Chemistry provides a wide-ranging overview of organic chemistry as applied to the study and practice of pharmacy. Drugs are simply chemicals, so to fully understand their manufacture, formulation, and the way they work in our bodies, an understanding of organic compounds and their reactions is essential.
Автор: Richard W Hartel; Dennis R. Heldman Название: Principles of Food Processing ISBN: 0834212692 ISBN-13(EAN): 9780834212695 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course.
Автор: Robertson, Gordon L. Название: Food Packaging: Principles and Practice, Second Edition ISBN: 0849337755 ISBN-13(EAN): 9780849337758 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
Описание: Originally published in 1993, Food Packaging: Principles and Practice went on to become a best-selling textbook and industry standard. The second edition continues this tradition, with an integrated approach toward the study of packaging technology that covers chemistry, microbiology, and engineering, but with significant additions. Five brand new chapters along with new figures and photos have been incorporated to explain recent developments in processes and equipment. The author has updated all of the references and added a chapter explaining new and active packaging technologies. This second edition adheres to the essential format that made the first edition so informative and accessible.
Автор: Jos? Miguel Aguilera; David W. Stanley Название: Microstructural Principles of Food Processing and Engineering ISBN: 0834212560 ISBN-13(EAN): 9780834212565 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering.
Автор: Yam Kit L., Lee Dong Sun, Yam K. L. Название: Emerging Food Packaging Technologies: Principles and Practice ISBN: 0081016395 ISBN-13(EAN): 9780081016398 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
Описание: Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food.
Автор: Norman G. Marriott; M. Wes Schilling; Robert B. Gr Название: Principles of Food Sanitation ISBN: 3319671642 ISBN-13(EAN): 9783319671642 Издательство: Springer Рейтинг: Цена: 11179.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Management and Sanitation
Описание: Presents an introduction to X -ray and neutron reflectivity techniques. This book considers the interplay between the statistics of rough surfaces and interfaces and the scattering of radiation. It describes the method of grazing incidence in small angle X-ray scattering to investigate nanostructures.
Описание: Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
Автор: Dennis R. Heldman Название: Principles of Food Processing ISBN: 1461358701 ISBN-13(EAN): 9781461358701 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course.
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