Hakutulokset: Kirjoja kirjailijalta Richard W. Hartel
yhteensä 28 hakutulosta
Confectionery Science and Technology
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the …
Principles of Food Processing
The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science …
Food Bites
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really …
Food Emulsifiers and Their Applications
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on …
Math Concepts for Food Engineering
Food industry managers, engineers, and scientists require a personal repertory of mathematical tools to find solutions to a variety of work problems. These problems relate to …
Sai cosa mangi?
Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro. Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca …
Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as …
Candy Bites
This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, …
Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as …
Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a …
Confectionery Science and Technology
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the …