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Levnedsmiddelteknologi
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E. Coli: A Practical Approach to the Organism and its Control in Foods (Bog, Paperback / softback, Engelsk)Outbreaks of fatal foodborne illness associated with Vero cytotoxin-producing E.coli (VTEC) have highlighted the need for thorough... Læs mere
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Design and Technology of Packaging Decoration for the Consumer Market (Bog, Hardback, Engelsk)The decoration of packaging for the "fast moving consumer goods" market plays a vital role in promoting the product to the customer, as well as in carrying informative and legislative detail.
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Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut (Bog, Hardback, Engelsk)Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable... Læs mere
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Consumer and Sensory Evaluation Techniques: How to Sense Successful Products (Bog, Paperback / softback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Dairy Powders and Concentrated Products (Bog, Hardback, Engelsk)The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk... Læs mere
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Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (Bog, Hardback, Engelsk)Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use... Læs mere
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Conventional and Advanced Food Processing Technologies (Bog, Hardback, Engelsk)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.
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Coffee Flavor Chemistry (Bog, Hardback, Engelsk)During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavor and only recently uncovered its secrets. This book provides a complete analytical and synthetic survey of the chemistry of coffee flavor constituents.
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Cleaning-in-Place: Dairy, Food and Beverage Operations (Bog, Hardback, Engelsk)The third edition of this highly successful volume provides a balanced, leading edge assessment of a practice already well-established in dairy technology and now increasingly relevant in the processed food and beverages industries.
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Common Fragrance and Flavor Materials: Preparation, Properties and Uses (Bog, Hardback, Engelsk)Thoroughly revised and updated, this new 6th edition of the classic reference surveys the world of flavor and fragrance materials at the commercial scale, covering properties, manufacturing methods employed, and areas of application in one handy and up-to-date reference source.
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Chemical Analysis of Antibiotic Residues in Food (Bog, Hardback, Engelsk)* Provides a single source for readers interested in the development of analytical methods to measure antibiotic residues in food. * Topics include... Læs mere
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