The Properties of Water in Foods ISOPOW 6, David Reid
Автор: D. Simatos; J.L. Multon Название: Properties of Water in Foods ISBN: 9024731534 ISBN-13(EAN): 9789024731534 Издательство: Springer Рейтинг: Цена: 60933.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (ISOPOW III), Beaune, France, September 11-16, 1983
Автор: Kristberg Kristbergsson; Semih Otles Название: Functional Properties of Traditional Foods ISBN: 1489976604 ISBN-13(EAN): 9781489976604 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.
Автор: Aichatou, Musavu Ndob Название: Physical-Chemical Properties of Foods ISBN: 1785480073 ISBN-13(EAN): 9781785480072 Издательство: Elsevier Science Рейтинг: Цена: 9264.00 р. Наличие на складе: Поставка под заказ.
Описание: The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.
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