Developments in Food Science – serie
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6 produkter
More Efficient Utilization of Fish and Fisheries Products
Av M. Sakaguchi
Inbunden, 2004
2457 kr
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This international symposium allowed many researchers and industrial representatives to meet and discuss a broad spectrum of information such as zero emission, resources availability, sustainable utilization of resources, bioactive and functional components in aquatic organisms, utilization of …
Flavour Science
Recent Advances and Trends
Av Wender L.P. Bredie, Mikael Agerlin Petersen
Inbunden, 2006
2215 kr
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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research …
Trends in Flavour Research
Av H. Maarse, D.G. van der Heij
Inbunden, 1994
2673 kr
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This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Symposia differ from most others in that attendance is only by invitation based on proposals for active participation. A uniform style and format have …
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 …
Novel Macromolecules in Food Systems
Av Doxastakis, G. Doxastakis m. fl.
Inbunden, 2000
3956 kr
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Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform …
Cereal Grain
Mycotoxins, Fungi and Quality in Drying and Storage
Av Chelkowski, J. Chelkowski m. fl.
Inbunden, 1991
6156 kr
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Fungi growth in the storage of cereal grain has led to serious losses of grain quality and quantity each year the world over. These fungi and moulds are capable of producing mycotoxins which accumulate in grains. This book contains reviews from 21 experts on the relationship between mould growth in …
