Food materials science engineering (99 risultati)

XI, 484 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

paperback. Condizione: New. Paperback Pages Number: 297 Language: Chinese. Textbooks approved by the Ministry of Education. the National Higher Education Facing the 2l century curriculum materials. Implement the solid foundation. strong capacity. high-quality preparation. wide adaptation. the guiding ideology. adhere to high starting point. the goal must be pure. new content. in the form to live the basic requirements. extensive collection and learn from the same textbook advantages. see a lot of literature. the absorpt.…

paperback. Condizione: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2012 Pages: 244 Language: Chinese in Publisher: China Forestry Publishing House regular higher education of Food Science and Engineering Twelfth Five-Year Plan experimental teaching materials: animal products processing experiment covers dairy products. meat products egg products and aquatic products production and quality evaluation chapter contains a comprehensive experimental and design of experiments. Chapter dairy production and quality assessment focuses on raw milk acceptance criteria and requirements. as well as a leavening agent production. yoghurt. cheese. butter. frozen drinks. milk drinks. milk powder and casein production methods and evaluation system. milk protein separation and purification methods are introduced; Chapter II of meat production and quality evaluation. mainly about the meat product acceptance and nutritional requirements. dried meat. bacon products. smoked meat. sauce. stewed meat products. sausage products Western-style ham products production and evaluation system; Chapter egg products production and quality evaluation. covering the eggs quality requirements of the evaluation and related products production and quality requirements; Chapter aquatic products production and quality assessment focuses on the Determination of Fish freshness and related aquatic food production and quality requirements. Suitable for food animal products processing experiments undergraduate teaching. but also applies to the food inspector training materials. Book reference a lot of milk. meat. eggs and aquatic products processing and quality assurance professional books and journals. to seek a new. practical and safe food processing technology to make its content to meet the actual needs of enterprises. and become a bridge of communication theory and practice . Contents: Preface Chapter dairy production and quality evaluation experiments a raw milk acceptance criteria and requirements of the experiment two abnormal milk testing and quality evaluation of experimental three-fermentation agent production and quality evaluation of experimental of four yoghurt production and quality evaluation experiments five cheese production and quality assessment of nine lactic acid bacteria beverage production and quality assessment experiment six cream production and quality evaluation experiments seven ice cream production and quality evaluation experiments eight fruit-flavored milk drinks production and quality evaluation experiments Experiment 10 milk powder production and quality evaluation experiments Determination of production and quality assessment of the 11 milk tea Experiment 12 milk protein separation Chapter II meat production and quality evaluation experiments thirteen meat nutrients Experiment 14 raw meat quality assessment experiment fifteen bacon production and quality evaluation experiments Sixteen meat products production and quality evaluation experiment 17 beef sauce production and quality evaluation experiments 18 brine ham production and quality evaluation experiments 19 24 a roast fermented sausage production and quality evaluation of experimental of 20 meatballs production and quality evaluation experiments Chapter egg products produced chicken and smoked chicken production and quality evaluation of irrigation products experimental twenty-two meat processing and quality evaluation experiments twenty-three poultry processing by-product utilization and quality evaluation experiment 24 fresh eggs acceptance and quality evaluation to experiment twenty-five eggs physicochemical nature detection experiments twenty-six salted egg production and quality evaluation experiments twenty-seven of preserved egg production and quality evaluation of experimental production and quality evaluation of twenty-eight tiger preserved eggs. canned experimental twenty-nine bad egg production and quality evaluatio.…

Soft cover. Condizione: New. Language:Chinese.Author:(MEI)NI ER SEN YANG YAN JUN YI.Binding:Soft cover.Publisher:China Light Industry Press Pub. Date :2009-01-01.

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Condizione: New. pp. 414 Index.

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Hardback. Condizione: New. Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.…

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Hardcover. Condizione: new. Hardcover. Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Condizione: New. 2023. 1st Edition. Hardcover. . . . . .

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Condizione: New. About the EditorWing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He has been accredited as Shenzhen Municipal Overseas H.

Condizione: New. Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. Num Pages: 414 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 249 x 177 x 23. Weight in Grams: 974. . 2012. . . . .…

Condizione: New.

Hardcover. Condizione: new. Hardcover. Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…