Food Formulation: Novel Ingredients and Processing Techniques, Pathania Shivani, Tiwari Brijesh K.
Автор: Huber David Miles Название: Modern Recording Techniques ISBN: 1138954373 ISBN-13(EAN): 9781138954373 Издательство: Taylor&Francis Рейтинг: Цена: 6583.00 р. Наличие на складе: Нет в наличии.
Описание:
Modern Recording Techniques is the bestselling, authoritative guide to sound and music recording. Whether you're just starting out or are looking for a step-up in the industry, Modern Recording Techniques provides an in-depth read on the art and technologies of music production. It's a must-have reference for all audio bookshelves. Using its familiar and accessible writing style, this ninth edition has been fully updated, presenting the latest production technologies and includes an in-depth coverage of the DAW, networked audio, MIDI, signal processing and much more.
A robust companion website features video tutorials, web-links, an online glossary, flashcards, and a link to the author's blog. Instructor resources include a test bank and an instructor's manual.
The ninth edition includes:
Updated tips, tricks and insights for getting the best out of your studio
An introduction to the Apple iOS in music production
Introductions to new technologies and important retro studio techniques
The latest advancements in DAW systems, signal processing, mixing and mastering
Автор: Chemat, Farid Название: Green Food Processing Techniques ISBN: 0128153539 ISBN-13(EAN): 9780128153536 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of Green Food Processing by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener.
The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.
Are you looking for a nice delicious ceviche cookbook?
So you are in the right place
The Ceviche Cookbook is a complete set of simple but very unique Ceviche recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
Here you can find some of the best recipes of the book:
- Arizona Shrimp Ceviche
- Southern Sole Ceviche
- Spiced Kale Ceviche
- Ceviche Cups
- West Indian Ceviche
- Bahamian Ceviche
- New England Ceviche Bowls
- Sunday's Ceviche
- Isabelle's Ceviche
- Much, much more
Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort
So...what are you waiting for? Scroll up and click on "BUY NOW" and get your copy NOW
Описание: Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started?
Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking?
If you nodded your head "Yes" then this book was written for you Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used.
This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen.
Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.
What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar.
A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide.
More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows.
Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient.
More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables.
If you want to get started with modernist cooking then this is the book for you
Are you looking for a nice delicious ceviche cookbook?
So you are in the right place
The Ceviche Cookbook is a complete set of simple but very unique Ceviche recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
Here you can find some of the best recipes of the book:
- Arizona Shrimp Ceviche
- Southern Sole Ceviche
- Spiced Kale Ceviche
- Ceviche Cups
- West Indian Ceviche
- Bahamian Ceviche
- New England Ceviche Bowls
- Sunday's Ceviche
- Isabelle's Ceviche
- Much, much more
Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort
So...what are you waiting for? Scroll up and click on "BUY NOW" and get your copy NOW
Автор: Jafari, Seid Mahdi Название: Nanoencapsulation Of Food Ingredients By Specialized Equipment,3 ISBN: 0128156716 ISBN-13(EAN): 9780128156711 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.
Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation.
Автор: Alfredo Cassano, Enrico Drioli Название: Wellness Ingredients and Juice Processing ISBN: 3110712776 ISBN-13(EAN): 9783110712773 Издательство: Walter de Gruyter Рейтинг: Цена: 172938.00 р. Наличие на складе: Нет в наличии.
Описание:
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.
Volume 1. Dairy, Wine and Oil Processing.
Volume 2. Wellness Ingredients and Juice Processing.
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. The authors provide an overview of current research and development on the combination of conventional and innovative membrane systems in different areas.
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: C. Anandharamakrishnan Название: Techniques for Nanoencapsulation of Food Ingredients ISBN: 1461493862 ISBN-13(EAN): 9781461493860 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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