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Levnedsmiddelteknologi
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Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance (Bog, Hardback, Engelsk)Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
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This 5-volume collection highlights various design, development, and applications of novel and innovative strategies for food processing and preservation.
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Health Benefits of Nuts and Dried Fruits (Bog, Hardback, Engelsk)Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and contain ideas for future product development.
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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Bog, Paperback / softback, Engelsk)Offers students with practical knowledge of the fundamentals of designing, executing, and... Læs mere
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State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics (Bog, Paperback / softback, Engelsk)The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and... Læs mere
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Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products (Bog, Paperback / softback, Engelsk)This new volume covers a selection of important novel technological... Læs mere
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Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Bog, Paperback / softback, Engelsk)The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating... Læs mere
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CRC Handbook of Foodborne Diseases of Biological Origin (Bog, Paperback / softback, Engelsk)First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.
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Food Hydrocolloids (Bog, Paperback / softback, Engelsk)First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references... Læs mere
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Handbook of Nonmedical Applications of Liposomes: Theory and Basic Sciences (Bog, Paperback / softback, Engelsk)First published in 1996, liposomes have become an important model in fundamental biomembrane research, including biophysical,... Læs mere
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The Political Economy of African Famine (Bog, Paperback / softback, Engelsk)Originally published in 1991. This volume explores the combination of political and economic forces that influence different levels of food supply. The book takes... Læs mere
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World Population and World Food Supplies (Bog, Paperback / softback, Engelsk)Originally published in 1954. This great work surveys the distribution of the world’s population and the food production of all countries chosen as important by reason of either their demands on the world food market or their contributions to it.
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