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Wine Analysis and Testing Techniques
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas …
Food Packaging Materials
This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, …
Basic Protocols on Emotions, Senses, and Foods
This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide …
Standardized Procedures and Protocols for Starch
This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission …
Bioactive Extraction and Application in Food and Nutraceutical Industries
This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse …
Chemical Food Contaminants Analysis
This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic …
Basic Methods and Protocols on Sourdough
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art …