Автор: Krebs John Название: Food: A Very Short Introduction ISBN: 0199661081 ISBN-13(EAN): 9780199661084 Издательство: Oxford Academ Рейтинг: Цена: 1582.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
Автор: Milda E. Embuscado, Kerry C. Huber Название: Edible Films and Coatings for Food Applications ISBN: 0387928235 ISBN-13(EAN): 9780387928234 Издательство: Springer Рейтинг: Цена: 9782.00 р. 13974.00-30% Наличие на складе: Есть (1 шт.) Описание: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible
films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion
dollar industry.
Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of
Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles,
patents, and research projects undertaken by members of the food industry, academia, and research institutions.
"Edible Films and Coatings for Food Applications" brings
together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Автор: Federico Marini Название: Chemometrics in Food Chemistry,28 ISBN: 0444595287 ISBN-13(EAN): 9780444595287 Издательство: Elsevier Science Рейтинг: Цена: 23244.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. This title deals with this topic.
Автор: De Zeeuw Henk, Drechsel Pay Название: Cities and Agriculture: Developing Resilient Urban Food Systems ISBN: 113886059X ISBN-13(EAN): 9781138860599 Издательство: Taylor&Francis Рейтинг: Цена: 7042.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume presents experience and evidence based "state of the art" chapters on the key dimensions and challenges of urban food systems and types of intra- and peri- urban agriculture.
Автор: Civille Gail Vance Название: Sensory Evaluation Techniques, 5th edition ISBN: 1482216906 ISBN-13(EAN): 9781482216905 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Нет в наличии.
Описание:
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods, standard practices, and some advanced techniques.
The fifth edition is comprehensively reorganized, revised, and updated. Key highlights of this book include:
A more intuitive organization
Statistical methods adapted to suit a more basic consumer methodology
Rearranged material to reflect advances in Internet testing
New time-intensity testing methods
New chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges
New material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques
Explanations of theories of integrity, amplitude, and balance and blend
Updated appendices for spectrum method scales
Updated references
Sensory Evaluation Techniques remains a relevant and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory evaluation and interpretations of results. It also supplies students with the necessary theoretical background in sensory evaluation methods, applications, and interpretations.
Автор: Regier, M Название: The Microwave Processing of Foods ISBN: 0081005288 ISBN-13(EAN): 9780081005286 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.
Автор: Sahn, David E. Название: The Fight Against Hunger and Malnutrition ISBN: 0198733208 ISBN-13(EAN): 9780198733201 Издательство: Oxford Academ Рейтинг: Цена: 21780.00 р. Наличие на складе: Поставка под заказ.
Описание: Details strategies and practical approaches designed to alleviate hunger and malnutrition in a new era where technological change, markets, patterns of governance, and social programs have an increasingly global dimension.
Автор: J. Ziegler; C. Golay; C. Mahon; S. Way Название: The Fight for the Right to Food ISBN: 1349329789 ISBN-13(EAN): 9781349329786 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book documents and analyzes the experiences of the UN`s first Special Rapporteur on the Right to Food. It highlights the conceptual advances in the legal understanding of the right to food in international human rights law, as well as analyzes key practical challenges through experiences in 11 countries across Africa, Asia and Latin America.
Автор: Rao, M. Anandha Название: Rheology of fluid, semisolid, and solid foods ISBN: 1461492297 ISBN-13(EAN): 9781461492290 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Rheology of Fluid, Semisolid, and Solid Foods
Автор: Norman G. Marriott; M. Wes Schilling; Robert B. Gr Название: Principles of Food Sanitation ISBN: 3319671642 ISBN-13(EAN): 9783319671642 Издательство: Springer Рейтинг: Цена: 11179.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Management and Sanitation
Автор: Kosseva, Maria Название: Food Industry Wastes ISBN: 0128171219 ISBN-13(EAN): 9780128171219 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.
This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This bookillustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.
Provides guidance on current regulations for food process waste and disposal practices
Highlights novel developments needed in policy making for the reduction of food waste
Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
Explores options for reducing food loss and waste along the entire food supply chain.
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.
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