Applied food science and engineering with industrial applications, Cristobal Noe Aguilar, Elizabeth Carvajal-Millan
Старое издание
Название: Applied Food Science and Engineering with Industrial Applications ISBN: 1771887060 ISBN-13(EAN): 9781771887069 Издательство: Taylor&Francis Цена: 18987.00 р. Наличие на складе: Есть у поставщикаПоставка под заказ. Описание: This volume highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation.
Описание: This volume highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation.
Название: The Science of Sugar Confectionery ISBN: 1788011333 ISBN-13(EAN): 9781788011334 Издательство: Royal Society of Chemistry Рейтинг: Цена: 6123.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry`s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.
Название: The Science of Chocolate ISBN: 1788012356 ISBN-13(EAN): 9781788012355 Издательство: Royal Society of Chemistry Рейтинг: Цена: 5700.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
Автор: Anandharamakrishnan Название: Essentials and Applications of Food Engineering ISBN: 1138366552 ISBN-13(EAN): 9781138366558 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.
Описание: The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009.
Автор: Sevda, Surajbhan (indian Institute Of Technology Guwahati, India) Singh, Anoop (department Of Scientific And Industrial Research, New Delhi, India) Название: Mathematical and statistical applications in food engineering ISBN: 1138347671 ISBN-13(EAN): 9781138347670 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Поставка под заказ.
Описание: Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology.
Автор: Eugenia Gabriela Carrillo-Cedillo, Jose Antonio Rodriguez-Avila, Karina Cecilia Arredondo-Soto, Jose Manuel Cornejo-Bravo Название: Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications ISBN: 1799815196 ISBN-13(EAN): 9781799815198 Издательство: Mare Nostrum (Eurospan) Цена: 28552.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.
Описание: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.
Автор: Clark Название: Food Processing - Principles and Applications 2e ISBN: 0470671149 ISBN-13(EAN): 9780470671146 Издательство: Wiley Рейтинг: Цена: 22643.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.
A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:
Offers suggestions for assessing the antioxidant potential of foods and their components
Includes strategies for the development of healthy functional food products
Contains information for identifying antioxidant activity in the body
Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method
Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Описание: fudustrial uses of polysaccharides centre on their ability to thicken or structure many times their own weight of water, or in other words to control the rheology of hydrated systems. A definitive text giving a rigorous description of the rheological approaches relevant to polysaccharide systems is therefore appropriate and timely.
Описание: This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.
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