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Gums and Stabilisers for the Food Industry 9
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various …
Scattering Theory
Scattering Theory describes classical scattering theory in contrast to quantum mechanical scattering theory. The book discusses the formulation of the scattering theory in terms of …
Sterilisation of Tissues Using Ionising Radiations
Existing methods and processing for sterilising tissues are proving inadequate in many instances. Infections have been transmitted from the graft to the recipient and in the USA …
Cellulosic Pulps, Fibres and Materials
Based on the proceedings of the 10th international Cellucon Conference held in Turku/Abo, Finland, this book offers a comprehensive overview of research undertaken in all aspects …
Food Safety
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the …
Chemistry and Processing of Wood and Plant Fibrous Material
This book covers the production, management and changing patterns of global wood and fibre resources, with emphasis on the inter-disciplinary character of wood and related plant …
Animal Biotechnology
The advent of biotechnology has the potential to develop a variety of novel or better quality products for the treatment of a large number of diseases in livestock. In addition, …
Handbook of Hydrocolloids
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well …
Gums and Stabilisers for the Food Industry 10
The tenth volume of "e;Gums and Stabilisers for the Food Industry"e; provides an up-to-date account of the latest research developments in the characterisation, properties …
Cellulose and Cellulose Derivatives
The proceedings of the Cellucon Trust conference held in Lund, Sweden, in 1993. The latest scientific advances are covered, environmental concerns and the consequent economic costs …
Handbook of Hydrocolloids
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in …
Handbook of Food Proteins
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised …