49 résultat(s)
Télécharger le livre : Ionizing Radiation Technologies
Suresh D. Pillai , Shima Shayanfar
Ionizing Radiation Technologies
Ionizing Radiation Technologies An authoritative overview of major advances in the application of ionizing radiation technologies to industrial, agricultural, and municipal waste products InIonizing Radiation Technologies: Managing and Extracting Value from Wastes, a...
Editeur : Wiley-Blackwell
Parution : 2022-08-02
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
163,42 €
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Télécharger le livre : Modified Atmosphere Packaging of Foods
Dong Sun Lee
Modified Atmosphere Packaging of Foods
A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both...
Editeur : Wiley-Blackwell
Parution : 2021-01-28
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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Télécharger le livre : Dietary Polyphenols
Rocío García-Villalba , Antonio González-Sarrías , Francisco A. Tomás-Barberán
Dietary Polyphenols
Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for...
Editeur : Wiley-Blackwell
Parution : 2020-10-29
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
256,31 €
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Télécharger le livre : Water Activity in Foods
Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt
Water Activity in Foods
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and...
Editeur : Wiley-Blackwell
Parution : 2020-05-14
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
252,09 €
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Télécharger le livre : Microbiology and Technology of Fermented Foods
Robert W. Hutkins
Microbiology and Technology of Fermented Foods
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations.The text...
Editeur : Wiley-Blackwell
Parution : 2018-09-11
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
133,93 €
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Télécharger le livre : Functional Foods and Beverages
Nicolas Bordenave , Mario G. Ferruzzi
Functional Foods and Beverages
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling  There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the...
Editeur : Wiley-Blackwell
Parution : 2018-06-22
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
198,29 €
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Télécharger le livre : Packaging for Nonthermal Processing of Food
Jung H. Han , Melvin A. Pascall
Packaging for Nonthermal Processing of Food
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation...
Editeur : Wiley-Blackwell
Parution : 2018-02-20
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
196,18 €
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Télécharger le livre : Essential Oils in Food Processing: Chemistry, Safety and Applications
Seyed Mohammed Bagher Hashemi , Anderson De Souza Sant'ana , Amin Mousavi Khaneghah
Essential Oils in Food Processing: Chemistry, Safety and Applications
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an...
Editeur : Wiley-Blackwell
Parution : 2017-10-11
Collection : Institute of Food Technologists Series
Format(s) : ePub
204,62 €
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Télécharger le livre : Microbiology in Dairy Processing
Palmiro Poltronieri
Microbiology in Dairy Processing
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research...
Editeur : Wiley-Blackwell
Parution : 2017-09-20
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
218,33 €
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Télécharger le livre : Accelerating New Food Product Design and Development
Jacqueline H. Beckley , M. Michele Foley , Leslie J. Herzog
Accelerating New Food Product Design and Development
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is...
Editeur : Wiley-Blackwell
Parution : 2017-07-26
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
222,55 €
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Télécharger le livre : Flavor, Satiety and Food Intake
Beverly Tepper , Martin Yeomans
Flavor, Satiety and Food Intake
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives,...
Editeur : Wiley-Blackwell
Parution : 2017-04-05
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
197,23 €
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Télécharger le livre : Bitterness
Michael N. A. Eskin , Michel Aliani
Bitterness
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional...
Editeur : Wiley-Blackwell
Parution : 2017-03-14
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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Télécharger le livre : Natural Food Flavors and Colorants
Mathew Attokaran
Natural Food Flavors and Colorants
Natural Food Flavors and Colorants SECOND EDITION The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years...
Editeur : Wiley-Blackwell
Parution : 2017-01-03
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
204,62 €
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Télécharger le livre : Food Carotenoids
Delia B. Rodriguez-Amaya
Food Carotenoids
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food...
Editeur : Wiley-Blackwell
Parution : 2015-09-01
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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Télécharger le livre : Biofilms in the Food Environment
Ali Demirci , Anthony L. Pometto Iii
Biofilms in the Food Environment
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial...
Editeur : Wiley-Blackwell
Parution : 2015-08-24
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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Télécharger le livre : Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan , Padma Ishwarya S.
Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable...
Editeur : Wiley-Blackwell
Parution : 2015-07-23
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
201,45 €
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Télécharger le livre : Membrane Processing for Dairy Ingredient Separation
James Dickson , Kang Hu
Membrane Processing for Dairy Ingredient Separation
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as...
Editeur : Wiley-Blackwell
Parution : 2015-06-18
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
185,63 €
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Télécharger le livre : Trait-Modified Oils in Foods
Gary R. List , Frank T. Orthoefer
Trait-Modified Oils in Foods
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in...
Editeur : Wiley-Blackwell
Parution : 2015-05-18
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
180,35 €
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Télécharger le livre : Anti-Ageing Nutrients
Deliminda Neves
Anti-Ageing Nutrients
Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly...
Editeur : Wiley-Blackwell
Parution : 2015-04-22
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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Télécharger le livre : Nanotechnology and Functional Foods
Hongda Chen , Cristina Sabliov , Rickey Yada
Nanotechnology and Functional Foods
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive...
Editeur : Wiley-Blackwell
Parution : 2015-04-21
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
206,73 €
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