Water Relationships in Foods, Harry Levine; Louise Slade
Автор: Edyth L. Malin; Michael H. Tunick Название: Chemistry of Structure-Function Relationships in Cheese ISBN: 1461357829 ISBN-13(EAN): 9781461357827 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor.
Автор: Harry Levine; Louise Slade Название: Water Relationships in Foods ISBN: 0306439360 ISBN-13(EAN): 9780306439360 Издательство: Springer Рейтинг: Цена: 45979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of an American Chemical Society symposium, held in Dallas, Texas, April 10--14, 1989
Автор: Rickey Y. Yada; R.L. Jackman Название: Protein Structure-Function Relationships in Foods ISBN: 1461361478 ISBN-13(EAN): 9781461361473 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ulrich Muller Название: Symmetry Relationships Between Crystal Structures ISBN: 0199669953 ISBN-13(EAN): 9780199669950 Издательство: Oxford Academ Рейтинг: Цена: 17820.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book presents the basic information needed to understand and to organize the huge amount of known structures of crystalline solids. Its basis is crystallographic group theory (space group theory), with special emphasis on the relations between the symmetry properties of crystals.
Автор: Andreas Holzenburg; Elke Bogner Название: Structure-Function Relationships of Human Pathogenic Viruses ISBN: 1475782268 ISBN-13(EAN): 9781475782264 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Structure-Function Relationships of Human Pathogenic Viruses provides information on the mechanisms by which viruses enter the cell, replicate, package their DNA into capsids and mature into new virions.
Автор: C.J. McHargue; R. Kossowsky; Wolfgang O. Hofer Название: Structure-Property Relationships in Surface-Modified Ceramics ISBN: 940106931X ISBN-13(EAN): 9789401069311 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the NATO Advanced Study Institute, Il Ciocco, Castelvecchio Pascoli (Tuscany), Italy, August 28-September 9, 1988
Автор: M. Nendza Название: Structure—Activity Relationships in Environmental Sciences ISBN: 1461376602 ISBN-13(EAN): 9781461376606 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Structure-Activity Relationships in Environmental Science is the first book of its kind that brings together information from a variety of sources into one document. Part One covers the theoretical background of structure-activity studies and Part Two deals with the practical applications of such methods in the environmental sciences.
Автор: D.J. Clouthier; P.L. Corio; N.D. Epiotis; C.K. Jor Название: Relationships and Mechanisms in the Periodic Table ISBN: 3662150956 ISBN-13(EAN): 9783662150955 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Francesco Bossa Название: Structure and Function Relationships in Biochemical Systems ISBN: 1461592836 ISBN-13(EAN): 9781461592839 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Studies on the elucidation of structure-function relationships in biochemistry and molecular biology started a few decades ago and represent an area of continuing interest. The celebration of the 75th birthday of Alessandro Rossi Fanelli, who has made signi- cant contributions in this field, prompted the organization of a Symposium on 'Structure-Function Relationships in Biochemical Systems' with the aim of bringing together Rossi Fanelli's students and many of the scientists who have been connected with the Institute of Biological Chemistry in Rome. The Symposium was held in Rome on September 28-30, 1981 at the Accademia Nazionale dei Lincei. This volume contains the lectures presented at the Symposium as well as articles covering the main themes of research conducted in Rossi-Fanelli's Institute. The material is divided into five sections: Hemoglobin, Myoglobin and Other Respiratory Proteins; Mechanism of Action of Metal-Containing Enzym s; Bioenergetics, Mem- brane Structure and Multienzyme Complexes; Cofactor-Dependent En- zymes; Sulfur Metabolism. We gratefully acknow edge the generous financial support of the Italian National Research Council and of the University of Rome, which rendered the Symposium possible. We wish to thank all the con- tributors and Maurizio Gattoni, Paolo Gerosa and Mario Sanchioni for their help in the preparation of the illustrative material. Fi- nally we wish to express our gratitude to Professor Rossi Fanelli, the unfailing animator of our Institute; in his honour we happily undertook the task of editing this volume.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493952714 ISBN-13(EAN): 9781493952717 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A. Introduction and Overview.- 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices.- B. Pathogen Persistence and Control in Low aw Foods and Processing Plants.- 3. Adaptation of Pathogenic Microorganisms to Dry Conditions.- 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress.- 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment.- 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation.- C. Low aw Food Commodities of Interest.- 7. Spices.- 8. Dried Dairy-Based Products.- 9. Low Water Activity Meat Products.- 10. Dried, Ready-to-Eat Cereal Products.- 11. Powdered Infant Formula.- 12. Nuts and Nut Pastes.- 13. Flour and Meal.- 14. Chocolate and Confectionary.- 15. Salty Snack Foods.- 16. Pet Foods.- 17. Dried Teas and Herbs.- D. Product Testing.- 18. Regulatory Testing Guidelines and Recommendations.- 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens.- E. Low aw Food Decontamination.- 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity.- 21. Heat and Steam Treatments.- F. Research Needs.- 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.
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
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