9781461498285 - food materials science: principles and practice (12 risultati)
Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Lingua: Inglese
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Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Lingua: Inglese
Editore: Springer US, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Food Materials Science | Principles and Practice | Peter J. Lillford (u. a.) | Taschenbuch | x | Englisch | 2014 | Springer US | EAN 9781461498285 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: prei…gu.
Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 254,92
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Springer New York, Springer US, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legiti…mate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer's taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Condizione: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days.
Lingua: Inglese
Editore: Springer, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Springer New York, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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- Print on Demand
Da: moluna, Greven, Germaniamoluna
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EUR 180,07
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Great as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology courseWill serve as a reference book for professionals in the food indust…ryFoods are ingested.
Lingua: Inglese
Editore: Springer New York Nov 2014, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science…at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry. 632 pp. Englisch.
Lingua: Inglese
Editore: Springer New York, Springer US Nov 2014, 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials… is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer¿s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace.This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 632 pp. Englisch.
