Texture Measurement of Foods, A. Kramer; A.S. Szczesniak
Автор: H. Faridi; J.M. Faubion Название: Dough Rheology and Baked Product Texture ISBN: 1461282071 ISBN-13(EAN): 9781461282075 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.
Автор: Knoll Название: Radiation Detection and Measurement, Solutions Manual, 4th Edition ISBN: 0470649720 ISBN-13(EAN): 9780470649725 Издательство: Wiley Рейтинг: Цена: 58030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The new edition continues to convey the importance of understanding the basic physics underlying the operation of instruments. This edition includes upto date information on new technical developments that continue to enhase the instruments and techniques availible for the detection and spectroscopy of ionizing radiation. .
Автор: Jianshe Chen Название: Modifying Food Texture ISBN: 1782423346 ISBN-13(EAN): 9781782423348 Издательство: Elsevier Science Рейтинг: Цена: 167310.00 T Наличие на складе: Невозможна поставка. Описание:
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.
This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods.
Автор: Chen Название: Modifying Food Texture ISBN: 1782423338 ISBN-13(EAN): 9781782423331 Издательство: Elsevier Science Рейтинг: Цена: 183030.00 T Наличие на складе: Невозможна поставка. Описание:
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
Автор: Choudhury Asim Kumar Roy Название: Principles of Colour and Appearance Measurement ISBN: 1782423672 ISBN-13(EAN): 9781782423676 Издательство: Elsevier Science Рейтинг: Цена: 162820.00 T Наличие на складе: Невозможна поставка. Описание: Colour and appearance perceptions are very complex psychological phenomena. Written by one of the foremost authorities in the field, this major two-volume work addresses the key topics required to understand the issues and manage colour effectively. Principles of colour appearance and measurement Volume 2 addresses the visual measurement of colour, methods of comparing colours, and the management of colour in industry. Volume 2 begins with an overview of the visual measurement of colour. Chapter 1 discusses means of colour communication and various visual attributes of colour. Chapter 2 then focuses on several popular colour order systems, and chapter 3 discusses various colour difference formulae and their use in colour comparison and control. Subsequent chapters review instrumental colorant formulation, metamerism, chromatic adaptation and colour constancy, methods of shade sorting and digital colour reproduction.
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