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Levnedsmiddelteknologi
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Lactic Acid Bacteria: Omics and Functional Evaluation (Bog, Paperback / softback, Engelsk)This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.
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Red Meat Science and Production: Volume 2. Intrinsic Meat Character (Bog, Paperback / softback, Engelsk)This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
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Chemical Hazards in Thermally-Processed Foods (Bog, Paperback / softback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability (Bog, Paperback / softback, Engelsk)This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide.
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Oligosaccharides of Chitin and Chitosan: Bio-manufacture and Applications (Bog, Paperback / softback, Engelsk)The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification... Læs mere
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Food Safety & Mycotoxins (Bog, Paperback / softback, Engelsk)Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production.
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Fish and Fishery Products Analysis: A Theoretical and Practical Perspective (Bog, Paperback / softback, Engelsk)This novel and informative book discusses the various aspects of seafood quality. The fourth section includes the quality... Læs mere
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Solid State Fermentation for Foods and Beverages (Bog, Paperback / softback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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The A-Z Guide to Food as Medicine, Second Edition (Bog, Paperback / softback, Engelsk)This new edition provides science-based information on the beneficial bioactive properties of more than 275 foods, food groups, nutrients, and... Læs mere
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Chemistry of Maillard Reactions in Processed Foods (Bog, Paperback / softback, Engelsk)This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.
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Advances in Macrofungi: Industrial Avenues and Prospects (Bog, Hardback, Engelsk)Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues utilising economical methods to generate substantial biomass, food and biofuels.
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Unit Operations in Winery, Brewery, and Distillery Design (Bog, Hardback, Engelsk)This text focuses on equipment and facility design for wineries, breweries, and distilleries and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities and the equipment therein.
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