Buchreihe
Kristbergsson, K. (Ed)
The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In …
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Lehrbuch
deMan, J. M., Finley, J., Hurst, W. J., Lee, C. (2018)
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and …
Formate:
Hardcover
eBook
Buch
Costa, R. (Ed), Pittia, P. (Ed) (2018)
The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with …
Formate:
Hardcover
eBook
Buchreihe
Heldman, D. R. (Ed)
The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science …
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Buch
Wang, Q. (2018)
This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of …
Formate:
Hardcover
eBook
Buch
Hartel, R. W., von Elbe, J. H., Hofberger, R. (2017)
This book examines both the primary ingredients and the processing technology for making candies. In the first two sections, the chemistry, structure, and physical properties of …
Formate:
Hardcover
eBook
Lehrbuch
Shen, C., Zhang, Y. (2017)
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, …
Formate:
Softcover
eBook
Buch
Manickavasagan, A. (Ed), Chandini, S. K. (Ed), Venkatachalapathy, N. (Ed) (2017)
This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of …
Formate:
Hardcover
eBook
Buch
König, H. (Ed), Unden, G. (Ed), Fröhlich, J. (Ed) (2017)
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. …
Formate:
Hardcover
eBook
Lehrbuch
Wong, D. W. (2017)
For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying …
Formate:
Hardcover
eBook
Buch
Hitzmann, B. (Ed) (2017)
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and …
Formate:
Hardcover
eBook
Buch
Biesalski, H. K. (Ed), Drewnowski, A. (Ed), Dwyer, J. T. (Ed), Strain, J. (Ed), Weber, P. (Ed), Eggersdorfer, M. (Ed) (2017)
This book is the first of its kind to tackle in detail the nutritional requirements of the industrialized, so-called developed world. It discusses the link between socio-economic …
Formate:
Hardcover
eBook
Buch
Rito-Palomares, M. (Ed), Benavides, J. (Ed) (2017)
This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The …
Formate:
Hardcover
eBook
Buchreihe
Barbosa-Cánovas, G. V. (Ed)
Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development …
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Doyle, M. P. (Ed)
“Food Microbiology and Food Safety publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods as …
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Weniger
Buch
Hwang, H. (2017)
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to …
Formate:
Softcover
eBook
Buch
Gurtler, J. B. (Ed), Doyle, M. P. (Ed), Kornacki, J. L. (Ed) (2017)
Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria …
Formate:
eBook
Hardcover
Lehrbuch
Nielsen, S. (2017)
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four …
Formate:
eBook
Softcover
Lehrbuch
Nielsen, S. (Ed) (2017)
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis …
Formate:
Hardcover
eBook
Buch
Ameen, S. M., Caruso, G. (2017)
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can …
Formate:
eBook
Softcover