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Ift Basic Symposium Bogserier

1 - 12 af 12 resultater
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  • Water Activity

    Theory and Applications to Food

    af Rockland ...
    Serier serie 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. ... Læs mere

    738,25 kr.

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  • Kirk-Othmer Chemical Technology of Cosmetics

    af 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, ... Læs mere

    2.270,24 kr.

  • Ozone in Food Processing

    Redigeret af 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 ... Læs mere

    1.677,36 kr.

  • Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

    Redigeret af 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 ... Læs mere

    1.879,49 kr.

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Redigeret af V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Serier serie 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 ... Læs mere

    3.072,07 kr.

  • Green Extraction of Natural Products

    Theory and Practice

    Redigeret af 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 ... Læs mere

    1.273,49 kr.

  • Conventional and Advanced Food Processing Technologies

    Redigeret af Suvendu Bhattacharya ...
    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, ... Læs mere

    1.892,99 kr.

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Redigeret af N.J. Zuidam, Viktor Nedovic ...
    Serier serie Chemistry and Material Science (R0)
    Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to ... Læs mere

    1.176,49 kr.

  • Advances in Food Process Engineering Research and Applications

    Redigeret af Stavros Yanniotis, Petros Taoukis, Vaios T. Karathanos, Nikolaos G. Stoforos ...
    Serier serie Chemistry and Material Science (R0)
    This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing ... Læs mere

    933,67 kr.

  • Examination and Analysis of Starch and Starch Products

    Redigeret af J. A. Radley ...
    Serier serie History (R0)
    The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which make it highly desirable to review these in some depth. The immensity of the subject determined the writer to seek the assistance of a number of prominent workers throughout the world. ... Læs mere

    420,11 kr.

  • Natural Polymers

    Industry Techniques and Applications

    Redigeret af Ololade Olatunji ...
    Serier serie Chemistry and Material Science (R0)
    This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques ... Læs mere

    756,36 kr.

  • Imaging Technologies and Data Processing for Food Engineers

    Redigeret af Nesli Sozer ...
    Serier serie Chemistry and Material Science (R0)
    Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food ... Læs mere

    840,29 kr.