G. Charalambous – författare
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6 produkter
Food Flavors: Generation, Analysis and Process Influence
E-bok, 1995
5492 kr
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In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging …
Instrumental Methods in Food and Beverage Analysis
Av G. Charalambous, D.L.B. Wetzel
E-bok, 1998
4481 kr
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Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques …
Spices, Herbs and Edible Fungi
Av George Charalambous, G. Charalambous
Inbunden, 1994
4231 kr
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This volume is a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food. It contains fresh material prepared especially for it by researchers and other technically trained workers from universities, government and …
Meat Freezing
A Source Book
Av B.W. Berry, K.F. Leddy m. fl.
E-bok, 2016
807 kr
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This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on …
Off-Flavors in Foods and Beverages
E-bok, 2013
1045 kr
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This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, …
Food Science and Human Nutrition
E-bok, 2015
1045 kr
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This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, …
