Testing and analysis of gmo-containing foods and feed,
Автор: Russell L. Rouseff; Keith R. Cadwallader Название: Headspace Analysis of Foods and Flavors ISBN: 1461354609 ISBN-13(EAN): 9781461354604 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.
Автор: Min Hu Название: Oxidative Stability and Shelf Life of Foods Containing Oils and F ISBN: 1630670561 ISBN-13(EAN): 9781630670566 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
Автор: Howard R. Moskowitz Название: Applied Sensory Analysis of Foods: Volume II ISBN: 1315890690 ISBN-13(EAN): 9781315890692 Издательство: Taylor&Francis Рейтинг: Цена: 117390.00 T Наличие на складе: Невозможна поставка. Описание: The two volumes divide naturally into three categories. ?Descriptive Analysis and the Dimensions of Sensory Perception? comprises the first category and contains five papers. These papers lie at the foundation of sensory analysis, for they discuss alternative methods for developing and using language to describe the sensory nuances of foods. The second category, ?Difference Testing and Intensity Scaling?, presents six papers dealing with basic measurement tools. These papers cover alternative methods, including new ones such as signal detection theory, which derive from other disciplines and only recently have entered the domain of sensory analysis. The third category, ?Multivariate Methods?, comprises four chapters and deals with new approaches, such as multidimensional scaling to represent stimuli in a geometric space, and the experimental design and optimization of products and concepts.These volumes thus present a spectrum of approaches, designed both to introduce the novice to the wealth of approaches, and to invite the professional to try these new techniques.
Автор: Michael H. Tunick; Samuel A. Palumbo; Pina M. Frat Название: New Techniques in the Analysis of Foods ISBN: 1441933077 ISBN-13(EAN): 9781441933072 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Автор: Michael H. Tunick; Samuel A. Palumbo; Pina M. Frat Название: New Techniques in the Analysis of Foods ISBN: 0306460351 ISBN-13(EAN): 9780306460357 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Название: Analysis of Sensory Properties in Foods ISBN: 3039214330 ISBN-13(EAN): 9783039214334 Издательство: Неизвестно Рейтинг: Цена: 46010.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.
Название: Safety Analysis of Foods of Animal Origin ISBN: 1138112216 ISBN-13(EAN): 9781138112216 Издательство: Taylor&Francis Рейтинг: Цена: 76550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldr (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource --
Covers all relevant biological and environmental contaminants
Details methods to protect foods from bacteria, viruses, or parasites
Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Only the most recent techniques and related literature are included in this text.
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