Skip to main content
Search Button
Österreich Kobo-Shop Geschenkkarten Hilfe
Kobo Rakuten
Wunschzettel

Warenkorb

Sie werden jetzt wie ein VIP behandelt!

Artikel nicht erhältlich
Bitte überprüfen Sie Ihren Warenkorb. Sie können nicht verfügbare Artikel jetzt entfernen. Andernfalls werden diese beim Bezahlen automatisch entfernt.
ElementeElement
ElementeElement

Empfehlungen für Sie

Loading...
Ihre persönlichen Empfehlungen
Kostenlose eBooks
Kostenlose eBooks
Unsere Angebote des Tages
Ihre persönlichen Empfehlungen
Kostenlose eBooks
Ihre persönlichen Empfehlungen
Kostenlose eBooks
Kostenlose eBooks


Ift Basic Symposium eBook-reihen

1 – 12 von 12 Ergebnisse
Skip side bar filters

  • Water Activity

    Theory and Applications to Food

    von Rockland …
    Serien series Ift Basic Symposium
    This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality. … Lesen Sie mehr

    € 86,97

Anderen Lesern gefiel auch

  • Kirk-Othmer Chemical Technology of Cosmetics

    von Kirk-Othmer …
    Educating professionals and students about the chemistry, formulation technology, and related regulatory aspects of cosmetics and perfumeCosmetics and perfume comprise a multibillion-dollar global industry. Kirk-Othmer Chemical Technology of Cosmetics provides authoritative information on the substances and processes involved, including key product groups, ingredients, formulation technology, … Lesen Sie mehr

    € 263,99

  • Ozone in Food Processing

    Bearbeitet von Colm O'Donnell, Brijesh K. Tiwari, P. J. Cullen, Rip G. Rice …
    This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various … Lesen Sie mehr

    € 161,99

  • The Chemistry and Technology of Pectin

    von Steve Taylor …
    Serien series Food Science and Technology
    A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in … Lesen Sie mehr

    € 63,90

  • Handbook of Food Powders

    Processes and Properties

    Bearbeitet von Pierre Schuck, Nidhi Bansal, Bhesh Bhandari, Min Zhang …
    Serien series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional … Lesen Sie mehr

    € 216,03

  • Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

    Bearbeitet von Jung H. Han, Aaron L. Brody, Hong Zhuang …
    Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the … Lesen Sie mehr

    € 218,99

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Bearbeitet von V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld …
    Serien series Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial … Lesen Sie mehr

    € 325,70

  • Delivery System Handbook for Personal Care and Cosmetic Products

    Technology, Applications and Formulations

    von Meyer Rosen …
    Serien series Personal Care and Cosmetic Technology
    Novel delivery systems designed to facilitate the use of ôfountain of youthö and other functional actives is an idea whose time has come. In a rapidly growing global market eager for products that really work, accelerating market pull forces and technology push have set the stage for this foundation text. This ômust haveö book has been carefully designed for training, development and synergistic … Lesen Sie mehr

    € 333,07

  • Green Extraction of Natural Products

    Theory and Practice

    Bearbeitet von Farid Chemat, Jochen Strube …
    Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original … Lesen Sie mehr

    € 156,99

  • Emerging Technologies for Food Processing

    von Da-Wen Sun …
    Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for … Lesen Sie mehr

    € 162,02

  • Food Microstructure and Its Relationship with Quality and Stability

    Bearbeitet von Sakamon Devahastin …
    Serien series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their … Lesen Sie mehr

    € 166,53

  • Chemical Deterioration and Physical Instability of Food and Beverages

    Bearbeitet von Leif H Skibsted, Jens Risbo, Mogens L Andersen …
    Serien series Woodhead Publishing Series in Food Science, Technology and Nutrition
    For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical … Lesen Sie mehr

    € 225,05