Группа авторов Starter Cultures in Food Production
Купить за 17939.97 RUR
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough,
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Группа авторов The Holocaust in the Central European Literatures and Cultures
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This volume addresses a problem of high controversy: Relating the Holocaust to poetic and aesthetic phenomena has often been seen as a taboo, as only authentic testimonies, documents, or at least ‘unliterary’, prosaic approaches were considered appropriate for dealing with the topic. However, from
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Группа авторов Dark Art of Blood Cultures
Купить за 6470.06 RUR
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Группа авторов Advances in Food Diagnostics
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Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food
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Группа авторов Progress in Food Preservation
Купить за 21700.69 RUR
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and
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Группа авторов Fats in Food Technology
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Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the
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Группа авторов Advances in Food Biotechnology
Купить за 21581.28 RUR
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also
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Группа авторов Ultrasound in Food Processing
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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 Emulsifiers in Food Technology
Купить за 18573.08 RUR
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than
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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 Functional Polymers in Food Science
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Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet
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Группа авторов Quantitative Microbiology in Food Processing
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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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