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1971 year - 2024 year

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Food & beverage technology

Advanced Gas Chromatography...

Advanced Gas Chromatography in Food Analysis

Publishing date: 2019
Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
946.00 zł
Advances in Food and...

Advances in Food and Nutrition Research

Author: Jeya Henry
Steve Taylor
Publishing date: 2010
Identifies the integral relationship between the food and nutritional sciences. This title details the scientific developments in the areas of food science and nutrition. It intends to provide those in academia and industry with the information on the research in these sciences. It is suitable for food scientists and nutritionists.
23.00 zł
Advances in Food and...

Advances in Food and Nutrition Research: Volume 60

Author: Jeya Henry
Steve Taylor
Publishing date: 2010
Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This title details scientific developments in the broad areas of food science and nutrition and provides information on emerging research in these constantly evolving sciences.
23.00 zł
Biogenic Amines in Food

Biogenic Amines in Food

Publishing date: 2019
Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.
894.00 zł
Maillard Reaction

Maillard Reaction

Author: E Schleicher
Publishing date: 2008
The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to the development of pathologic conditions in a number of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. This volume addresses these focus areas through a wide range of interdisciplinary research reports on the role of Maillard reactions in aging and disease. The role of the Maillard reaction in diabetic complications, for example, has become a major focus of recent research, leading to a better understanding of the importance of hyperglycemia, oxidative stress, and lipid peroxidation in the pathogenesis of complications, including
473.55 zł
Pocket Dictionary of Food...

Pocket Dictionary of Food Safety

Author: Jeffrey Solate
Publishing date: 2010
A dictionary that covers areas such as food microbiology, food chemistry, food quality assurance, food borne incidents, food regulations, and standards. It classifies and organizes food safety terms and definitions in alphabetical listing.
172.20 zł
DNA Techniques to Verify...

DNA Techniques to Verify Food Authenticity

Publishing date: 2019
Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
788.00 zł
Functional Foods and...

Functional Foods and Biotechnology

Publishing date: 2019
Functional Foods and Biotechnology illuminates the role of metabolic and biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value.
822.00 zł
Physical Modifications of...

Physical Modifications of Starch

Publishing date: 2018
This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly.  Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.
590.00 zł
Food Process Engineering...

Food Process Engineering and Quality Assurance

Publishing date: 2018
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling,
649.01 zł
Nanotechnology:...

Nanotechnology: Applications in Energy, Drug and Food

Publishing date: 2019
Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions. Nanomaterials are normally powders composed of nanoparticles which exhibit properties that are different from powders. Nanotechnology is the engineering of functional systems at the molecular scale with their wide applications in energy sector, including -but not limited to- energy resources, energy conversion, energy storage, and energy usage; drug delivery systems including-  safety concerns, perspective, challenges, target therapeutics for cancer, neurodegenerative diseases and other human diseases, nanomaterials based tissue
683.00 zł
Thermal Processing of Food

Thermal Processing of Food

Publishing date: 2007
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
442.05 zł