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ENGLISH

Food Chemistry Laboratory - A Manual For Experimental Foods, Dietetics, And Food Scientists, Second Edition

by Connie M. Weaver

104,66€ + 10% CARD

 Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
ENGLISH

Automation For Food Engineering - Food Quality Quantization And Process Control

by A. Dale Whittaker, Ronald E. Lacey e Yanbo Huang

364,38€ + 10% CARD

 Introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. Using various examples and case studies from food engineering projects, this book introduces basic methods systematically and describes advanced techniques.
ENGLISH

Food Properties Handbook

311,38€ + 10% CARD

 Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
ENGLISH

Interdisciplinary Food Safety Research

311,38€ + 10% CARD

 Helps to understand and analyze the impact of food safety efforts. This work covers topics including: food research safety teams; E coli contamination in a beef slaughterhouse; costs of pathogen reduction strategies for Australian beef slaughter plants; food safety and quality assurance in the food chain; and, phytosanitary barriers to trade.
ENGLISH

Handbook Of Food Spoilage Yeasts

by Tibor Deak

311,38€ + 10% CARD

 Including 30 tables, 40 figures, 20 percent more species, and more than 2000 references, this book provides an overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a variety food types and commodities.
ENGLISH

Antioxidant Status, Diet, Nutrition, And Health

74,19€ + 10% CARD

 This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory.
Food Chemistry Laboratory - A Manual For Experimental Foods, Dietetics, And Food Scientists, Second Edition

by Connie M. Weaver

104,66€ + 10% CARD

 Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
ENGLISH

Food Microbiology Laboratory

by Lynne Mclandsborough

104,66€ + 10% CARD

 Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual presents well-tested and outlined experiments for use in a one-semester introductory food microbiology course. It also features 14 exercises that incorporate traditional and rapid method testing techniques.
ENGLISH

Introduction To Food Biotechnology

by Perry Johnson-Green

172,25€ + 10% CARD

 Describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Suitable for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, this book provides explanations of various technically difficult aspects of biotechnology.
ENGLISH

Introduction To Food Biotechnology

by Perry Johnson-Green

172,25€ + 10% CARD

 Describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Suitable for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, this book provides explanations of various technically difficult aspects of biotechnology.
ENGLISH

Food Microbiology Laboratory

by Lynne Mclandsborough

277,13€ + 10% CARD

free shipping

 Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual presents well-tested and outlined experiments for use in a one-semester introductory food microbiology course. It also features 14 exercises that incorporate traditional and rapid method testing techniques.
ENGLISH

The Food Chemistry Laboratory - A Manual For Experimental Foods, Dietetics, And Food Scientists, Second Edition

by Connie M. Weaver

270,38€ + 10% CARD

free shipping

 Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
ENGLISH

Handbook Of Food Spoilage Yeasts

by Tibor Deak

311,38€ + 10% CARD

 Including 30 tables, 40 figures, 20 percent more species, and more than 2000 references, this book provides an overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a variety food types and commodities.
ENGLISH

Automation For Food Engineering - Food Quality Quantization And Process Control

by A. Dale Whittaker, Ronald E. Lacey e Yanbo Huang

364,38€ + 10% CARD

 Introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. Using various examples and case studies from food engineering projects, this book introduces basic methods systematically and describes advanced techniques.
ENGLISH

Food Properties Handbook

311,38€ + 10% CARD

 Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
ENGLISH

Interdisciplinary Food Safety Research

311,38€ + 10% CARD

 Helps to understand and analyze the impact of food safety efforts. This work covers topics including: food research safety teams; E coli contamination in a beef slaughterhouse; costs of pathogen reduction strategies for Australian beef slaughter plants; food safety and quality assurance in the food chain; and, phytosanitary barriers to trade.
ENGLISH

Automation For Food Engineering - Food Quality Quantization And Process Control

by A. Dale (Purdue University School Of Agriculture, West Lafayette, In,) Whittaker, Ronald E. (Texas A&M University, College Station, Texas, Usa) Lacey e Yanbo (Texas A&M University, College Station, Texas, Usa) Huang

371,77€ + 10% CARD

free shipping

 Introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. Using various examples and case studies from food engineering projects, this book introduces basic methods systematically and describes advanced techniques.
ENGLISH

Food Microbiology Laboratory

by Lynne Mclandsborough

106,79€ + 10% CARD

free shipping

 Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual presents well-tested and outlined experiments for use in a one-semester introductory food microbiology course. It also features 14 exercises that incorporate traditional and rapid method testing techniques.
ENGLISH

Introduction To Food Biotechnology

by Perry Johnson-Green

175,74€ + 10% CARD

free shipping

 Describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Suitable for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, this book provides explanations of various technically difficult aspects of biotechnology.
ENGLISH

The Food Chemistry Laboratory - A Manual For Experimental Foods, Dietetics, And Food Scientists, Second Edition

by Connie M. Weaver

106,79€ + 10% CARD

free shipping

 Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed.
ENGLISH

Food Shelf Life Stability - Chemical, Biochemical, And Microbiological Changes

344,73€ + 10% CARD

free shipping

 Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
ENGLISH

Handbook Of Food Spoilage Yeasts

by Tibor Deak

317,69€ + 10% CARD

free shipping

 Including 30 tables, 40 figures, 20 percent more species, and more than 2000 references, this book provides an overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a variety food types and commodities.
ENGLISH

Food Properties Handbook

317,69€ + 10% CARD

free shipping

 Contains data on the physical, thermal, and thermodynamic properties of foods. This edition focuses on measurement techniques, basic data compilation for diversified foods, and the generic models for foods or for groups of foods. It also covers properties data and terminology as well as food processing and preservation applications.
ENGLISH

Food Shelf Life Stability - Chemical, Biochemical, And Microbiological Changes

337,88€ + 10% CARD

 Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
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