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ENGLISH

Healthier Food: Design And Development Of Foods With Improved Functional And Nutritional Properties

by Marko M. Petkovic, Nemanja M. Miletic, Slavisa B. Stajic e Vladimir S. Kurcubic

~~297,40€~~ 267,66€ 10% OFF

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 Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way.
ENGLISH

Microwave Processing Of Foods: Challenges, Advances And Prospects - Microwaves And Food

~~202,77€~~ 182,49€ 10% OFF

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 The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
ENGLISH

Engineering Solutions For Sustainable Food And Dairy Production - Innovations And Techniques In Food Processing And Dairy Engineering

~~264,34€~~ 237,91€ 10% OFF

 This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing.Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source
ENGLISH

Microwave Processing Of Foods: Challenges, Advances And Prospects - Microwaves And Food

~~198,74€~~ 178,87€ 10% OFF

 The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
ENGLISH

Engineering Aspects Of Food Quality And Safety

184,84€ + 10% CARD

 <div>Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel andtraditional foods. </div><div>This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing. </div>
ENGLISH

Challenges And Potential Solutions In Gluten Free Product Development

148,70€ + 10% CARD

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 This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.
ENGLISH

Pulsed Electric Fields Technology For The Food Industry - Fundamentals And Applications

202,77€ + 10% CARD

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 Many novel technologies have been proposed in the attempt to improve existing food processing methods. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
ENGLISH

Nonthermal Processing In Agri-Food-Bio Sciences - Sustainability And Future Goals

171,59€ + 10% CARD

 <div>This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. </div>The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
ENGLISH

Engineering Principles For Food Process And Product Realization

by Keshavan Niranjan

59,61€ + 10% CARD

 As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age:Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products.Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other - which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
ENGLISH

Chemistry Of Antibiotics And Related Drugs

by Mrinal K. Bhattacharjee

60,82€ + 10% CARD

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 This textbook builds on the success of the earlier edition, offering alternative strategies for discovering new antibiotics.
ENGLISH

Sustainable Innovation In Food Product Design

270,36€ + 10% CARD

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 For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
ENGLISH

Food, Culture And Identity In Germany'S Century Of War

148,70€ + 10% CARD

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 Even in the harsh conditions of total war, food is much more than a daily necessity, however scarceâ€"it is social glue and an identity marker, a form of power and a weapon of war.
ENGLISH

Delivering Functionality In Foods - From Structure Design To Product Engineering

145,09€ + 10% CARD

 This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality.Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
ENGLISH

Challenges And Potential Solutions In Gluten Free Product Development

145,09€ + 10% CARD

 This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.
ENGLISH

Pulsed Electric Fields Technology For The Food Industry - Fundamentals And Applications

198,09€ + 10% CARD

 Many novel technologies have been proposed in the attempt to improve existing food processing methods. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
ENGLISH

Agents Of Change - Enzymes In Milk And Dairy Products

243,33€ + 10% CARD

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 The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product.
ENGLISH

Quality Determinants In Coffee Production

101,38€ + 10% CARD

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 Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing.
ENGLISH

British Character And The Treatment Of German Prisoners Of War, 1939â€“48

by Alan Malpass

121,66€ + 10% CARD

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 Moving beyond conventional assessments of POW treatment which have focused on the development of policy, diplomatic relations, and the experience of the POWs themselves, this study refocuses the debate onto the attitude of the British public towards the standard of treatment of German POWs.
ENGLISH

Nano-Food Engineering - Volume One

202,77€ + 10% CARD

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 This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry.
ENGLISH

Food Safety Engineering

337,96€ + 10% CARD

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 The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes.
ENGLISH

British Womenâ€™S Short Supernatural Fiction, 1860â€“1930 - Our Own Ghostliness

by Victoria Margree

94,62€ + 10% CARD

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 This book explores womenâ€™s short supernatural fiction between the emergence of first wave feminism and the post-suffrage period, arguing that while literary ghosts enabled an interrogation of womenâ€™s changing circumstances, ghosts could have both subversive and conservative implications.
ENGLISH

Rheology Of Semisolid Foods

135,18€ + 10% CARD

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 Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors.
ENGLISH

Filmmaking As Research - Screening Memories

by Diane Charleson

67,58€ + 10% CARD

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 Central to this research has been the importance of family storytelling and sharing, the relationship of the visual and memory, the agency of nostalgia and the role of aura, particularly evident in the re-appropriating of super 8 home movies into a variety of forms.
ENGLISH

Synthetic Seeds - Germplasm Regeneration, Preservation And Prospects

202,77€ + 10% CARD

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 This book introduces the reader to synthetic or artificial seeds, which refer to alginate encapsulated somatic embryos, vegetative buds or any other micropropagules that can be used as seeds and converted into plantlets after propagating under in vitro or in vivo conditions.
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