Chimie industriala > Chimie industriala > Chimie alimentara

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Chimie industriala > Chimie industriala > Chimie alimentara
Molecular Nutrition: Carbohydrates
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Is a glass of red wine a day actually good for you? Do free-range eggs really taste better? How does coffee become decaffeinated? What exactly is 'formed' ham? And what…
Chimie industriala > Chimie industriala > Chimie alimentara
Food Unwrapped
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The world’s population is predicted to reach 9 billion by 2050 and this will increase food demand to levels never seen before. This will mean a significant increase in food…
Chimie industriala > Chimie industriala > Chimie alimentara
The Economic Utilisation of Food Co-Products
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Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health…
Chimie industriala > Chimie industriala > Chimie alimentara
Pomegranate
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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact…
Chimie industriala > Chimie industriala > Chimie alimentara
Biotechnology of Lactic Acid Bacteria
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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food.
Chimie industriala > Chimie industriala > Chimie alimentara
Advances in Food Biotechnology
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Provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered…
Chimie industriala > Chimie industriala > Chimie alimentara
Statistical Methods for Food Science
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The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the…
Chimie industriala > Chimie industriala > Chimie alimentara
The Perfect Meal
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The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine…
Chimie industriala > Chimie industriala > Chimie alimentara
Food Additives Data Book
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Discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this book features coverage of the properties of milk, a section on…
Chimie industriala > Chimie industriala > Chimie alimentara
Dairy Science and Technology
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Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period…
Chimie industriala > Chimie industriala > Chimie alimentara
Dates
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McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK.…
Chimie industriala > Chimie industriala > Chimie alimentara
McCance and Widdowson’s the Composition of Foods
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While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant…
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Biology of Foodborne Parasites
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A part of the "Food Microbiology Series," " "Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those…
Chimie industriala > Chimie industriala > Chimie alimentara
Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi
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In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other…
Chimie industriala > Chimie industriala > Chimie alimentara
Biofilms in the Food Environment
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This text provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the…
Chimie industriala > Chimie industriala > Chimie alimentara
Introduction to the Physical Chemistry of Foods
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Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with…
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Modifying Bitterness
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Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation…
Chimie industriala > Chimie industriala > Chimie alimentara
Handbook of Food Analysis, Third Edition – Two Volume Set
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