Handbook of Food Analysis - Two Volume Set, Nollet, Leo M.L.

Автор: Otles, Semih
Название: Handbook of Food Analysis Instruments
ISBN: 1420045660 ISBN-13(EAN): 9781420045666
Издательство: Taylor&Francis
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Цена: 36749.00 р.
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Автор: Deibler, Kathryn D.
Название: Handbook of Flavor Characterization
ISBN: 0824747038 ISBN-13(EAN): 9780824747039
Издательство: Taylor&Francis
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Цена: 41342.00 р.
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Автор: Nollet, Leo M.L.
Название: Handbook of Muscle Foods Analysis
ISBN: 1420045296 ISBN-13(EAN): 9781420045291
Издательство: Taylor&Francis
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Цена: 39811.00 р.
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Автор: Nollet, Leo M.L.
Название: Handbook of Seafood and Seafood Products Analysis
ISBN: 1420046330 ISBN-13(EAN): 9781420046335
Издательство: Taylor&Francis
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Цена: 36749.00 р.
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Автор: Nollet, Leo M.L.
Название: Handbook of Analysis of Active Compounds in Functional Foods
ISBN: 1439815887 ISBN-13(EAN): 9781439815885
Издательство: Taylor&Francis
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Цена: 33686.00 р.
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Автор: Leo M L Nollet; K S Siddiqi
Название: Analysis of Nanoplastics and Microplastics in Food
ISBN: 1138600180 ISBN-13(EAN): 9781138600188
Издательство: Taylor&Francis
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Цена: 27562.00 р.
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Описание: The ever-increasing use of plastics has created areas of floating plastic waste in the oceans. Nanoplastics and microplastics have made their way into food, particularly marine organisms This book describes the fate of microplastics and nanoplastics in the environment and discusses sampling and analysis methods to detect and identify them.

Название: Handbook of Flavor Characterization
ISBN: 0367395029 ISBN-13(EAN): 9780367395025
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.

Автор: Ram?n Aparicio; John Harwood
Название: Handbook of Olive Oil
ISBN: 146147776X ISBN-13(EAN): 9781461477761
Издательство: Springer
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Цена: 25155.00 р.
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Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.

Автор: Hui, Y. H.
Название: Handbook of Fermented Food and Beverage Technology Two Volume Set
ISBN: 1466561459 ISBN-13(EAN): 9781466561458
Издательство: Taylor&Francis
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Цена: 61248.00 р.
Наличие на складе: Нет в наличии.

Автор: Varzakas, Theodoros
Название: Food Engineering Handbook, Two Volume Set
ISBN: 146658226X ISBN-13(EAN): 9781466582262
Издательство: Taylor&Francis
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Цена: 53592.00 р.
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Автор: Baranowska Irena
Название: Handbook of Trace Analysis: Fundamentals and Applications
ISBN: 3319366963 ISBN-13(EAN): 9783319366968
Издательство: Springer
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Цена: 20580.00 р.
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Описание: Problems concerning inorganic and bioinorganic speciation analysis, as well as special aspects such as trace analysis of noble metals, radionuclides and volatile organic compounds are also discussed.A significant part of the content presents applications of methods and procedures in medicine (metabolomics and therapeutic drug monitoring);

Автор: Saravacos, George, Kostaropoulos, Athanasios E.
Название: Handbook of Food Processing Equipment
ISBN: 3319250183 ISBN-13(EAN): 9783319250182
Издательство: Springer
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Цена: 25155.00 р.
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Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.

The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.

style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.

Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.