Handbook of Food Analysis - Two Volume Set, Nollet, Leo M.L.
Автор: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Название: Handbook of Flavor Characterization ISBN: 0367395029 ISBN-13(EAN): 9780367395025 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
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: Otles, Semih Название: Handbook of Food Analysis Instruments ISBN: 1420045660 ISBN-13(EAN): 9781420045666 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 146147776X ISBN-13(EAN): 9781461477761 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: Varzakas, Theodoros Название: Food Engineering Handbook, Two Volume Set ISBN: 146658226X ISBN-13(EAN): 9781466582262 Издательство: Taylor&Francis Рейтинг: Цена: 53592.00 р. Наличие на складе: Поставка под заказ.
Автор: Baranowska Irena Название: Handbook of Trace Analysis: Fundamentals and Applications ISBN: 3319366963 ISBN-13(EAN): 9783319366968 Издательство: Springer Рейтинг: Цена: 20580.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: Deibler, Kathryn D. Название: Handbook of Flavor Characterization ISBN: 0824747038 ISBN-13(EAN): 9780824747039 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Nollet, Leo M.L. Название: Handbook of Muscle Foods Analysis ISBN: 1420045296 ISBN-13(EAN): 9781420045291 Издательство: Taylor&Francis Рейтинг: Цена: 39811.00 р. Наличие на складе: Поставка под заказ.
Автор: Nollet, Leo M.L. Название: Handbook of Seafood and Seafood Products Analysis ISBN: 1420046330 ISBN-13(EAN): 9781420046335 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Поставка под заказ.
Автор: Nollet, Leo M.L. Название: Handbook of Analysis of Active Compounds in Functional Foods ISBN: 1439815887 ISBN-13(EAN): 9781439815885 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ram?n Aparicio; John Harwood Название: Handbook of Olive Oil ISBN: 1489977244 ISBN-13(EAN): 9781489977243 Издательство: Springer Рейтинг: Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
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