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totalt 58 träffar
Polysaccharide Association Structures in Food
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the …
Rice Science and Technology
Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight …
Safety of Irradiated Foods
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to …
Milk and Dairy Product Technology
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and …
Freezing Effects on Food Quality
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how …
Handbook of Fruit Science and Technology
This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the …
Transport Properties of Foods
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …
Vitamins In Foods
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins …
Fish Quality Control by Computer Vision
Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be …
Physical Chemistry of Foods
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the …
Handbook of Cereal Science and Technology, Revised and Expanded
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and …
Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and …