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Levnedsmiddelteknologi
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Chemical Analysis of Non-antimicrobial Veterinary Drug Residues in Food (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Chemesthesis: Chemical Touch in Food and Eating (Bog, Hardback, Engelsk)Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation.
Levering: 6 - 9 hverdage -
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Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications (Bog, Hardback, Engelsk)Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of... Læs mere
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Bioactive Compounds from Marine Foods: Plant and Animal Sources (Bog, Hardback, Engelsk)The world?s oceans are a vast source of plant and animal foods which contain materials with the potential to be used as functional... Læs mere
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Beckett's Industrial Chocolate Manufacture and Use (Bog, Hardback, Engelsk)Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the... Læs mere
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Bitterness: Perception, Chemistry and Food Processing (Bog, Hardback, Engelsk)The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing... Læs mere
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Biofilms in the Food Environment (Bog, Hardback, Engelsk)In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community.
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Biofilms in the Dairy Industry (Bog, Hardback, Engelsk)In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria.
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Applied Food Protein Chemistry (Bog, Hardback, Engelsk)Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
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Bakery Products Science and Technology (Bog, Hardback, Engelsk)Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.
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Barley for Food and Health: Science, Technology, and Products (Bog, Hardback, Engelsk)With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products.
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Bakery Food Manufacture and Quality: Water Control and Effects (Bog, Hardback, Engelsk)Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on... Læs mere
Levering: Skaffevare (forvent 14 - 30 hverdage)
