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Группа авторов Food Processing

Купить за 18573.08 RUR

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental
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Группа авторов Sustainable Food Processing

Купить за 21095.21 RUR

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable
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Группа авторов Ultrasound in Food Processing

Купить за 19042.94 RUR

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process
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Группа авторов Ozone in Food Processing

Купить за 18362.15 RUR

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical
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Группа авторов Quantitative Microbiology in Food Processing

Купить за 22785.64 RUR

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these
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Группа авторов Food Processing By-Products and their Utilization

Купить за 19042.94 RUR

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first
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Группа авторов Essential Oils in Food Processing: Chemistry, Safety and Applications

Купить за 19504.03 RUR

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient
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Группа авторов Membrane Processing

Купить за 17701.17 RUR

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of
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Группа авторов Seafood Processing

Купить за 19005.13 RUR

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. The first part of the book (‘Processing Technologies’) covers primary processing,
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Группа авторов Edible Oil Processing

Купить за 19005.13 RUR

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins
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Группа авторов Processing of Ceramics

Купить за 18934.92 RUR

PROCESSING OF CERAMICS A firsthand account of the “transparent ceramics revolution” from one of the pioneers in the field Processing of Ceramics: Breakthroughs in Optical Materials is an in-depth survey of the breakthrough research and development of transparent ceramics, covering historical
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