Pollution by the Food Processing Industries in the EEC, Institut National de Recherche Chimique Appliqu?

Автор: S.T. Beckett
Название: Physico-Chemical Aspects of Food Processing
ISBN: 0751402400 ISBN-13(EAN): 9780751402407
Издательство: Springer
Рейтинг:
Цена: 23508.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Presents a study of the changes which occur in the components of food when they are subjected to processing. This book examines the fundamental changes from a scientific point of view. It includes chapters that concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; and Chocolate.

Автор: Lauren S. Jackson; Mark G. Knize; Jeffrey N. Morga
Название: Impact of Processing on Food Safety
ISBN: 0306460513 ISBN-13(EAN): 9780306460517
Издательство: Springer
Рейтинг:
Цена: 25149.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Represents a comprehensive overview of safety issues relating to food processing. This book includes a discussion on food processing and its effects on nutritional quality; the formation of toxic compounds; the destruction of detrimental contaminants; the effects of processing on microbial safety; and, chemical safety of food.

Автор: Tiziana Fornari; Roumiana P. Stateva
Название: High Pressure Fluid Technology for Green Food Processing
ISBN: 3319378562 ISBN-13(EAN): 9783319378565
Издательство: Springer
Рейтинг:
Цена: 19589.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances.- 2. High Pressure Phase Equilibria Engineering.- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids.- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications.- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis.- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products.- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions.- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids.- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.

Автор: Mendel Friedman
Название: Nutritional and Toxicological Consequences of Food Processing
ISBN: 0306438917 ISBN-13(EAN): 9780306438912
Издательство: Springer
Рейтинг:
Цена: 30039.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Proceedings of an American Institute of Nutrition and Federation of American Society for Experimental Biology Symposium, held in Washington, DC, April 1--5, 1990

Автор: G. G. Birch; N. Blakebrough; K. J. Parker
Название: Enzymes and Food Processing
ISBN: 9401167427 ISBN-13(EAN): 9789401167420
Издательство: Springer
Рейтинг:
Цена: 6986.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the `Enzymes and Food Processing Symposium` is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry.

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.