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Levnedsmiddelteknologi
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The Chemical Physics of Food (Bog, Hardback, Engelsk)This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular... Læs mere
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Sweeteners and Sugar Alternatives in Food Technology (Bog, Hardback, Engelsk)GPs, GP registrars, GP practice libraries. junior doctors, medical and nursing students, practice nurses, and primary healthcare professionals.
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Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification (Bog, Hardback, Engelsk)This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape... Læs mere
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Spray Drying Techniques for Food Ingredient Encapsulation (Bog, Hardback, Engelsk)Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical... Læs mere
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Starter Cultures in Food Production (Bog, Hardback, Engelsk)Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once... Læs mere
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Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner (Bog, Paperback / softback, Engelsk)Provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation.
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RFID and Sensor Network Automation in the Food Industry: Ensuring Quality and Safety through Supply Chain Visibility (Bog, Hardback, Engelsk)Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer.
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Shelf Life (Bog, Paperback / softback, Engelsk)Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
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Sensory Evaluation: A Practical Handbook (Bog, Paperback / softback, Engelsk)- Covers the "why" and "how to" of basic sensory evaluation techniques via step-by-step instructions - Unusually, covers a broad range of applications... Læs mere
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Seafood Processing: Technology, Quality and Safety (Bog, Hardback, Engelsk)Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.
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Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design (Bog, Hardback, Engelsk)This book is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data vital for informed new product development.
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Purposely Profitable: Embedding Sustainability into the DNA of Food Processing and other Businesses (Bog, Paperback / softback, Engelsk)Competing and winning in today's competitive marketplace requires a strategy that includes... Læs mere
Levering: Skaffevare (forvent 14 - 30 hverdage)
