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Levnedsmiddelteknologi
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Minimally Processed Refrigerated Fruits and Vegetables (Bog, Hardback, Engelsk)During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ;
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Functional Properties of Traditional Foods (Bog, Paperback / softback, 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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Modernization of Traditional Food Processes and Products (Bog, Paperback / softback, Engelsk)This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.
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Fundamentals of Cheese Science (Bog, Paperback / softback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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High Pressure Processing of Food: Principles, Technology and Applications (Bog, Paperback / softback, Engelsk)High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.
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Engineering Foods for Bioactives Stability and Delivery (Bog, Paperback / softback, Engelsk)This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems.
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Food-Borne Pathogens: Methods and Protocols (Bog, Hardback, Engelsk)A collection of readily reproducible classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and... Læs mere
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Compendium of the Microbiological Spoilage of Foods and Beverages (Bog, Hardback, Engelsk)The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage,... Læs mere
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Encapsulation Technologies for Active Food Ingredients and Food Processing (Bog, Hardback, 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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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment (Bog, Hardback, Engelsk)Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
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Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications (Bog, Hardback, Engelsk)Beads made from Egyptian faience have been excavated from grave deposits (c. In the meantime, the use of water-soluble hydrocolloid beads... Læs mere
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Flavor Chemistry: Thirty Years of Progress (Bog, Hardback, Engelsk)Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an... Læs mere
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