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Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid...
Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health andType 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and...
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the...
To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food...
Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food,...
A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories.A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric...
Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses ofSensory Science Problems explains the multivariate and probabilistic methods...
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest...
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by...
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