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Modern Dairy Technology, Volume 1: Advances in Milk Processing, 


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Цена: 186330.00T
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При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
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Название:  Modern Dairy Technology, Volume 1: Advances in Milk Processing
ISBN: 9780834213579
Издательство: Springer
Классификация:
ISBN-10: 0834213575
Обложка/Формат: Hardcover
Страницы: 486
Вес: 0.87 кг.
Дата издания: 30.04.1994
Язык: English
Размер: 234 x 156 x 27
Основная тема: Chemistry
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии

Robinson: Modern Dairy Technology

Автор: R. Robinson
Название: Robinson: Modern Dairy Technology
ISBN: 1461358531 ISBN-13(EAN): 9781461358534
Издательство: Springer
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Цена: 104480.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow.

Peanuts: Processing Technology and Product Development

Автор: Wang, Qiang
Название: Peanuts: Processing Technology and Product Development
ISBN: 0128095954 ISBN-13(EAN): 9780128095959
Издательство: Elsevier Science
Рейтинг:
Цена: 97690.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.


Food Processing Technology

Автор: Fellows, P J
Название: Food Processing Technology
ISBN: 0081019076 ISBN-13(EAN): 9780081019078
Издательство: Elsevier Science
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Цена: 77570.00 T
Наличие на складе: Поставка под заказ.
Описание: Dont be afraid to dream.I was a middle-class girl and today I am living mydreamsits almost unbelievable for me and it proveseveryone has a chance if I can, anybody can. Through my experience, my failures, my success,I have learned many things in life but the most important thing is there is no replacement for hard work, your background does not decide your future, all I know is to work damn hard and god helps those who help themselves. In life where we reach is important,not where we have come from,like a lotus flower. Universe favors the stubborn. Make mistakes,learn from them, be human, be you.Our struggles determine our

Asian Noodles - Science, Technology, and Processing

Автор: Hou
Название: Asian Noodles - Science, Technology, and Processing
ISBN: 0470179228 ISBN-13(EAN): 9780470179222
Издательство: Wiley
Рейтинг:
Цена: 216430.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Asian noodles are one of the oldest forms of processed foods consumed in Asia, and quickly gaining popularity worldwide. Asian Noodles: Science, Technology and Processing provides comprehensive, cutting-edge coverage on Asian noodles.

Seafoods: Chemistry, Processing Technology and Quality

Автор: Fereidoon Shahidi; J.R. Botta
Название: Seafoods: Chemistry, Processing Technology and Quality
ISBN: 1461359139 ISBN-13(EAN): 9781461359135
Издательство: Springer
Рейтинг:
Цена: 95770.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proteins and non- protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.

Herbs and Spices: Processing Technology and Health  Benefits

Автор: Hossain
Название: Herbs and Spices: Processing Technology and Health Benefits
ISBN: 1119036615 ISBN-13(EAN): 9781119036616
Издательство: Wiley
Рейтинг:
Цена: 172070.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

The latest research on the health benefits and optimal processing technologies of herbs and spices

This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.

Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.

  • Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
  • Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
  • Features informed perspectives from noted academics and professionals in the industry
  • Part of Wiley's new IFST Advances in Food Science series

Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.


Sweet Potato Processing Technology

Автор: Mu, Taihua
Название: Sweet Potato Processing Technology
ISBN: 0128128712 ISBN-13(EAN): 9780128128718
Издательство: Elsevier Science
Рейтинг:
Цена: 132500.00 T
Наличие на складе: Поставка под заказ.
Описание: Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.

FISH AND KRILL PROTEIN: Processing Technology

Автор: Taneko Suzuki
Название: FISH AND KRILL PROTEIN: Processing Technology
ISBN: 9401167451 ISBN-13(EAN): 9789401167451
Издательство: Springer
Рейтинг:
Цена: 46570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan.

High Pressure Fluid Technology for Green Food Processing

Автор: Tiziana Fornari; Roumiana P. Stateva
Название: High Pressure Fluid Technology for Green Food Processing
ISBN: 3319106104 ISBN-13(EAN): 9783319106106
Издательство: Springer
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Цена: 156720.00 T
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High Pressure Fluid Technology for Green Food Processing

Автор: Tiziana Fornari; Roumiana P. Stateva
Название: High Pressure Fluid Technology for Green Food Processing
ISBN: 3319378562 ISBN-13(EAN): 9783319378565
Издательство: Springer
Рейтинг:
Цена: 130590.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances.- 2. High Pressure Phase Equilibria Engineering.- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids.- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications.- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis.- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products.- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions.- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids.- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.



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