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Levnedsmiddelteknologi
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Quality Attributes and their Measurement in Meat, Poultry and Fish Products (Bog, Paperback / softback, Engelsk)Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the... Læs mere
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Food Packaging and Preservation (Bog, Paperback / softback, Engelsk)This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. The international market of foods and... Læs mere
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Seafoods: Chemistry, Processing Technology and Quality (Bog, Paperback / softback, Engelsk)Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical... Læs mere
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Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology (Bog, Paperback / softback, Engelsk)Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil.
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Plant Cell and Tissue Culture for the Production of Food Ingredients (Bog, Paperback / softback, Engelsk)This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA.
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Cheesemaking Practice (Bog, Paperback / softback, Engelsk)Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large... Læs mere
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Food Engineering Interfaces (Bog, Paperback / softback, Engelsk)The International Conference on Food Engineering is held every four years and draws global participation. The goal is to explore how food engineers are integrating... Læs mere
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Edible Oil Processing from a Patent Perspective (Bog, Hardback, Engelsk)Patent literature has always been a mine of information, but until recently, it was difficult to access. However, interpreting the technical information... Læs mere
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Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Bog, Hardback, Engelsk)With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in... Læs mere
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Processed Apple Products (Bog, Paperback / softback, Engelsk)The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. Smock, Professor Emeritus, Cornell... Læs mere
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Wine Analysis and Production (Bog, Paperback / softback, Engelsk)Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
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Ayurvedic Science of Food and Nutrition (Bog, Paperback / softback, Engelsk)The Ayurvedic Science of Food and Nutrition is unique in that it is one of the only books to investigate the scientific rationale behind Ayurveda, enabling this... Læs mere
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