ISBN: 9781118137093 - advances in food science and nutrition (2) (23 risultati)

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Condizione: New.

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Condizione: new.

Condizione: New.

Hardback. Condizione: New. This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits.…

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Condizione: New. This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Editor(s): P. M., Visakh; Iturriaga, Laura B.; Ribotta, Pablo Daniel; Thomas, Sabu. Num Pages: 472 pages, Illustrations (black and white). BIC Classification: PS; TT. Category: (P) Professional & Vocational. Dimension: 242 x 157 x 33. Weight in Grams: 898. . 2013. 1st Edition. Hardcover. . . . . …

Hardcover. Condizione: new. Hardcover. This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

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Gebunden. Condizione: New. This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology.&Uumlber den AutorVisakh P.M. is a Senior Researcher at the School of Chemical Sciences, Mahatma Gandhi University.

Condizione: New. pp. 472.

Condizione: New. In English.

Hardcover. Condizione: new. Hardcover. This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Condizione: New. pp. 472.

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Hardcover. Condizione: Brand New. 1st edition. 472 pages. 9.50x6.50x1.25 inches. In Stock.

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Condizione: New. This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Editor(s): P. M., Visakh; Iturriaga, Laura B.; Ribotta, Pablo Daniel; Thomas, Sabu. Num Pages: 472 pages, Illustrations (black and white). BIC Classification: PS; TT. Category: (P) Professional & Vocational. Dimension: 242 x 157 x 33. Weight in Grams: 898. . 2013. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. …

Hardback. Condizione: New. This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits.…

Buch. Condizione: Neu. Neuware - This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: - Potato production, composition, and starch processing - Milk and different types of milk products - Processing and preservation of meat, poultry, and seafood - Food ingredients including additives and natural plant-based ingredients - Fruits and fruit processing - Antioxidant activity of phytochemicals and their method of analysis - The effect of food processing on bioactive compounds - Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients - Trends in sensory characterization of food products - Ultrasound applications in food technology - Transformations of food flavor including aroma compounds and chemical reactions that influence flavor - Storage technologies for fresh fruits.…

Hardcover. Condizione: new. Hardcover. This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processingMilk and different types of milk productsProcessing and preservation of meat, poultry, and seafoodFood ingredients including additives and natural plant-based ingredientsFruits and fruit processingAntioxidant activity of phytochemicals and their method of analysisThe effect of food processing on bioactive compoundsFood safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrientsTrends in sensory characterization of food productsUltrasound applications in food technologyTransformations of food flavor including aroma compounds and chemical reactions that influence flavorStorage technologies for fresh fruits This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …