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Nutrition and Osteoporosis (Bog, Paperback / softback, Engelsk)As a back drop for subsequent chapters on specific nutrients, Chapter 1 provides a com prehensive account of the gain and loss of bone throughout the life cycle, with emphasis on the architectural changes in later life that predispose to osteoporotic bone fractures.
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Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Bog, Paperback / softback, Engelsk)With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in... Læs mere
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Functional Properties of Traditional Foods (Bog, Hardback, Engelsk)This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.
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Fundamentals of Cheese Science (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition (Bog, Paperback / softback, Engelsk)Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. The editors... Læs mere
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Handbook of Olive Oil: Analysis and Properties (Bog, Paperback / softback, Engelsk)The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.
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The Quest for Food: A Natural History of Eating (Bog, Paperback / softback, Engelsk)When you go into a scientific library or look through the catalogues of scientific publishers, you will quickly find books from food scientists, food technologists, food chemists, food microbiologists, and food toxicologists.
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Red Beet Biotechnology: Food and Pharmaceutical Applications (Bog, Paperback / softback, Engelsk)The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science,... Læs mere
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Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance (Bog, Paperback / softback, Engelsk)Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants.
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Introduction to Food Process Engineering (Bog, Paperback / softback, Engelsk)This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study.
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Advances in Food Process Engineering Research and Applications (Bog, Paperback / softback, Engelsk)The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of... Læs mere
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Encapsulation Technologies for Active Food Ingredients and Food Processing (Bog, Paperback / softback, Engelsk)Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
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