Описание: Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors, ranging from coatings and materials to medicine and biotechnology.
Автор: Peter A. Lovell, Dr Robert J Young and Robert J. Y Название: Introduction to Polymers ISBN: 0849339294 ISBN-13(EAN): 9780849339295 Издательство: Taylor&Francis Рейтинг: Цена: 5676.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Includes chapters on polymer composites and functional polymers for electrical, optical, photonic, and biomedical applications. This book features a section on controlled radical polymerizations such as nitroxide, ATRP, RAFT/MADDIX, and CCT and includes material on NMR spectroscopy and Raman spectroscopy.
Автор: Andre B. de Haan, Johan T. Padding Название: Process Technology: An Introduction ISBN: 3110712431 ISBN-13(EAN): 9783110712438 Издательство: Walter de Gruyter Рейтинг: Цена: 15797.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book provides a general overview about chemical and biochemical process technology. It focuses on the structure and development of production processes, main technological operations and some important aspects of process economics. For the technological operations the author emphasis operating principles, reasons for application and available industrial equipment.
Автор: Vimal Katiyar Название: Sustainable Polymers for Food Packaging: An Introduction ISBN: 3110644533 ISBN-13(EAN): 9783110644531 Издательство: Walter de Gruyter Цена: 29000.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bio-based plastics and nanocomposites can be used in improved packaging for food. The morphologies and physical and chemical properties of food packaging must be carefully controlled. This book covers topics such as: food packaging types, natural polymers, material properties, regulations and legislation, edible and sustainable food packaging, and trends in end-of-life options. This book is ideal for industrial chemists and materials scientists.
Автор: Ibarz, Albert Название: Introduction to Food Process Engineering ISBN: 1439809186 ISBN-13(EAN): 9781439809181 Издательство: Taylor&Francis Рейтинг: Цена: 15312.00 р. Наличие на складе: Нет в наличии.
Автор: P. G. Smith Название: Introduction to Food Process Engineering ISBN: 1489978828 ISBN-13(EAN): 9781489978820 Издательство: Springer Рейтинг: Цена: 9794.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.
Автор: Romagnoli, Jose A. , Palazoglu, Ahmet Название: Introduction to Process Control, Third Edition ISBN: 0367367785 ISBN-13(EAN): 9780367367787 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new edition continues to blend conventional topics with a broader perspective of integrated process operation, control, and information systems. Updated throughout, it addresses issues relevant to today`s teaching and discusses smart manufacturing, new data preprocessing techniques, and machine learning and artificial intelligence concepts.
Автор: Zeece Michael Название: Introduction to the Chemistry of Food ISBN: 0128094346 ISBN-13(EAN): 9780128094341 Издательство: Elsevier Science Рейтинг: Цена: 10610.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. d104 and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.
Describes the major and minor components of food
Explains the functional properties contributed by proteins, carbohydrates and lipids in food
Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality)
Describes the gut microbiome and influence of food components on its microbial population
Reviews major food systems and novel sources of food protein
Автор: John W. Spink Название: Food Fraud Prevention ISBN: 1493996193 ISBN-13(EAN): 9781493996193 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products.The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.
Автор: Owusu-Apenten, Richard Название: Introduction to Food Chemistry ISBN: 0367393484 ISBN-13(EAN): 9780367393489 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
Автор: Altug, Tomris Название: Introduction to Toxicology and Food ISBN: 0367395983 ISBN-13(EAN): 9780367395988 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.
The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about chemopreventers - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
Автор: Coit, Marne , Feitshans, Theodore A. Название: Food Systems Law ISBN: 1138386871 ISBN-13(EAN): 9781138386877 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food law is a rapidly developing area. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations, providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption.
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