Food Science Text Series – serie
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38 produkter
Modern Food Microbiology
Av James M. Jay, Martin J. Loessner m. fl.
Inbunden, 2005
918 kr
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With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, …
Physical Properties of Foods
Av Serpil Sahin, Servet Gülüm Sumnu
Inbunden, 2006
815 kr
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This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of …
Essentials of Food Sanitation
Häftad, 1997
562 kr
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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, …
Food Science
Fifth Edition
Av Norman N. Potter, Joseph H. Hotchkiss
Inbunden, 1999
865 kr
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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and …
Principles of Food Processing
Av Richard W Hartel, Dennis R. Heldman
Inbunden, 1997
1838 kr
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with …
Physical Properties of Foods
Av Serpil Sahin, Servet Gülüm Sumnu
Häftad, 2010
712 kr
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This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of …
Sensory Evaluation of Food
Principles and Practices
Av Harry T. Lawless, Hildegarde Heymann
Inbunden, 2010
869 kr
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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). …
Introduction to Food Process Engineering
Av P. G. Smith
Inbunden, 2011
1098 kr
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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater …
Principles of Food Processing
Häftad, 2013
546 kr
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The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with …
Food Science
Fifth Edition
Av Norman N. Potter, Joseph H. Hotchkiss
Häftad, 2012
621 kr
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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and …
Microbial Food Safety
An Introduction
Av Omar A. Oyarzabal, Steffen Backert
Inbunden, 2011
546 kr
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In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with …
Functional Foods and Nutraceuticals
Inbunden, 2012
923 kr
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"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.This is an emerging field in food …
Laboratory Exercises for Sensory Evaluation
Häftad, 2012
471 kr
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Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors …
Basic Food Microbiology
Häftad, 2012
1623 kr
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The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now …
Introduction to Food Process Engineering
Av P. G. Smith
Häftad, 2016
1084 kr
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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater …
Introduction to the Physical Chemistry of Food
Inbunden, 2014
869 kr
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and …
Introduction to the Physical Chemistry of Food
Häftad, 2016
815 kr
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and …
Microbial Food Safety
An Introduction
Av Omar A. Oyarzabal, Steffen Backert
Häftad, 2016
546 kr
Lägg i varukorg
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with …
Sensory Evaluation of Food
Principles and Practices
Av Harry T. Lawless, Hildegarde Heymann
Häftad, 2016
621 kr
Lägg i varukorg
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). …
Functional Foods and Nutraceuticals
Häftad, 2016
639 kr
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"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.This is an emerging field in food …
Foodborne Microbial Pathogens
Mechanisms and Pathogenesis
Inbunden, 2018
1338 kr
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This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, …
Foodborne Microbial Pathogens
Mechanisms and Pathogenesis
Häftad, 2019
950 kr
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This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, …
Fundamentals of Food Process Engineering
Av Romeo T. Toledo, Rakesh K. Singh m. fl.
Häftad, 2019
923 kr
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While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can …
Principles of Food Sanitation
Av Norman G. Marriott, M. Wes Schilling m. fl.
Häftad, 2018
422 kr
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Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also …
Food Law and Regulation for Non-Lawyers
A US Perspective
Häftad, 2019
651 kr
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Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in …
Essentials of Food Science
Av Vickie A. Vaclavik, Elizabeth W. Christian m. fl.
Häftad, 2020
422 kr
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The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.This latest edition includes new …
Elementary Food Science
Av Richard Owusu-Apenten, Ernest R. Vieira
Häftad, 2022
992 kr
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Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & …
Nielsen's Food Analysis Laboratory Manual
Av B. Pam Ismail, S. Suzanne Nielsen
Häftad, 2024
761 kr
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This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains …
Nielsen's Food Analysis
Av B. Pam Ismail, S. Suzanne Nielsen
Inbunden, 2024
1186 kr
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This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry. General information chapters on …
Food Law and Regulation for Non-Lawyers
A US Perspective
Häftad, 2016
774 kr
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The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food and dietary supplements in the U.S. It was designed and modeled after a six-week introduction to food law course currently taught at …
