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This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Written in the format...
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and...
This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate...
This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical,...
This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas...
This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so...
This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two...
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different...
This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast, viruses,...
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on...
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