Contemporary Food Science – serie
Visar alla böcker i serien Contemporary Food Science. Handla med fri frakt och snabb leverans.
15 produkter
Introduction to Food Biotechnology
Inbunden, 2002
2133 kr
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Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human …
Food Chemistry Laboratory
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Av Connie M. Weaver, James R. Daniel
Häftad, 2003
1216 kr
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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …
Interdisciplinary Food Safety Research
Av Neal H. Hooker, Elsa A. Murano
Inbunden, 2001
4641 kr
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Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting …
Automation for Food Engineering
Food Quality Quantization and Process Control
Av Yanbo Huang, A. Dale Whittaker m. fl.
Inbunden, 2001
4230 kr
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In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. …
Food Properties Handbook
Inbunden, 2009
3906 kr
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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 …
Food Shelf Life Stability
Chemical, Biochemical, and Microbiological Changes
Av N. A. M. Eskin, Michael Eskin m. fl.
Inbunden, 2000
4230 kr
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Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water …
Automation for Food Engineering
Food Quality Quantization and Process Control
Av Yanbo Huang, A. Dale Whittaker m. fl.
E-bok, 2001
5021 kr
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Automation for Food Engineering introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. Using numerous examples and case studies from food engineering projects, the book …
Food Chemistry Laboratory
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Av Connie M. Weaver, James R. Daniel
E-bok, 2003
1281 kr
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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …
Food Microbiology Laboratory
E-bok, 2017
1406 kr
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In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab …
Food Chemistry Laboratory
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Av Connie M. Weaver, James R. Daniel
Inbunden, 2017
3072 kr
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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …
Food Microbiology Laboratory
Inbunden, 2017
3436 kr
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In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course.Based on lab experiments …
Automation for Food Engineering
Food Quality Quantization and Process Control
Av Yanbo Huang, A. Dale Whittaker m. fl.
E-bok, 2001
5021 kr
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Automation for Food Engineering introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. Using numerous examples and case studies from food engineering projects, the book …
Handbook of Food Spoilage Yeasts
Av Tibor Deak
Inbunden, 2007
3805 kr
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Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and …
Food Chemistry Laboratory
A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Av Connie M. Weaver, James R. Daniel
E-bok, 2003
1281 kr
Lägg i varukorg
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …
Antioxidant Status, Diet, Nutrition, and Health
Inbunden, 1998
2386 kr
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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 of the biologist, clinical nutritionist, and medical researcher, …
