Food Science: Research and Technology, A. K. Haghi

Автор: Sandler Ronald
Название: Food Ethics: the Basics
ISBN: 0415836441 ISBN-13(EAN): 9780415836449
Издательство: Taylor&Francis
Рейтинг:
Цена: 20410.00 T
Наличие на складе: Нет в наличии.
Описание: Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food.

Автор: Anne Murcott, Warren Belasco, Peter Jackson
Название: The Handbook of Food Research
ISBN: 1847889166 ISBN-13(EAN): 9781847889164
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 179520.00 T
Наличие на складе: Нет в наличии.
Описание: The Handbook of Food Research presents in-depth essays from an international group of scholars and offers an essential roadmap of this dynamic field of study, with insight into past and present research and cutting-edge developments for future study.

Автор: Maximo C. Gacula, Jr.
Название: Statistical Methods in Food and Consumer Research,
ISBN: 0123737168 ISBN-13(EAN): 9780123737168
Издательство: Elsevier Science
Рейтинг:
Цена: 117900.00 T
Наличие на складе: Поставка под заказ.
Описание: Focuses solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This book includes applications of statistical methods. It covers the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping.

Название: Microbiological Research and Development for the Food Industry
ISBN: 1138199206 ISBN-13(EAN): 9781138199200
Издательство: Taylor&Francis
Рейтинг:
Цена: 73490.00 T
Наличие на складе: Невозможна поставка.
Описание:

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:

• Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
• Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
• Includes examples of successful research methods for food microbiology laboratories

Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.