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1 - 12 de 12 resultados para “amina pereno”
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  • The Importance of Packaging Design for the Chemistry of Food Products

    de Giovanni Brunazzi, Salvatore Parisi, Amina Pereno ...
    Series series Chemistry and Material Science (R0)
    This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limitations in the ... Leer más

    $49.99 USD

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  • Reinventing the Wheel

    Milk, Microbes and the Fight for Real Cheese

    de Bronwen Percival, Francis Percival ...
    **Wine and Spirits Book of the Year 2017**A fascinating look into the world of cheese and its creators.In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been ... Leer más

    $12.99 USD

  • Beverage Impacts on Health and Nutrition

    Second Edition

    Edición de Ted Wilson, Norman J. Temple ...
    Series series Medicine (R0)
    This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages. Every year brings an improvement in our understanding of how ... Leer más

    $98.09 USD

  • Handbook of Fermented Meat and Poultry

    de Y. H. Hui, Iciar Astiasaran, Joseph Sebranek, Regine Talon ...
    Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.This fully revised and expanded reference book ... Leer más

    $225.00 USD

  • Confectionery Science and Technology

    de Randy Hofberger, Joachim H. von Elbe, Richard W. Hartel ...
    Series series Chemistry and Material Science (R0)
    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 primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers ... Leer más

    $98.99 USD

  • Wheat: Chemistry and Technology

    de Khalil Khan ...
    Series series American Association of Cereal Chemists International
    Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available ... Leer más

    $269.99 USD

  • Preservation Of Food By Ionizing Radiation

    Volume II

    de Van C Josephson ...
    Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science and technology yet published on food preservation by the application of ionizing radiation. ... Leer más

    $325.99 USD

  • Enzymes

    Biochemistry, Biotechnology, Clinical Chemistry

    de T Palmer, P L Bonner ...
    In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes. With the assistance of a co-author, this popular student textbook has been updated to include techniques such as membrane chromatography, aqueous phase partitioning, engineering recombinant proteins for purification and due to the rapid advances in bioinformatics/proteomics, a ... Leer más

    $80.99 USD

  • Biosystems Engineering: Biofactories for Food Production in the Century XXI

    Edición de Irineo Torres-Pacheco, Ramon Guevara-Gonzalez ...
    Series series Chemistry and Material Science (R0)
    This book presents new food production systems (for plants and animals) involving agrochemicals that increase in a controlled manner the bioactives content, under greenhouse conditions. Moreover, conception and design of new instrumentation for precision agriculture and aquiculture contributing in food production is also highlighted in this book. ... Leer más

    $89.09 USD

  • Technology of Cheesemaking

    Edición de Barry A. Law, Adnan Y. Tamime ...
    Series Libro 18 - Society of Dairy Technology
    Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within ... Leer más

    $218.00 USD

  • Advances in Fermented Foods and Beverages

    Improving Quality, Technologies and Health Benefits

    Edición de Wilhelm Holzapfel ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of ... Leer más

    $328.99 USD

  • Bioactive Dietary Factors and Plant Extracts in Dermatology

    Edición de Ronald Ross Watson, Sherma Zibadi ...
    Series series Medicine (R0)
    The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and ... Leer más

    $143.99 USD