Modernization of Traditional Food Processes and Products, McElhatton Anna, El Idrissi Mustapha Missbah
Автор: Anna McElhatton; Mustapha Missbah El Idrissi Название: Modernization of Traditional Food Processes and Products ISBN: 1489976698 ISBN-13(EAN): 9781489976697 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.
Автор: Barone Michele, Tulumello Rita Название: Lathyrus Sativus and Nutrition: Traditional Food Products, Chemistry and Safety Issues ISBN: 3030590909 ISBN-13(EAN): 9783030590901 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products.
Автор: Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle Название: Technologies for Value Addition in Food Products and Processes ISBN: 1771887982 ISBN-13(EAN): 9781771887984 Издательство: Taylor&Francis Рейтинг: Цена: 133730.00 T Наличие на складе: Невозможна поставка. Описание: Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
Автор: Giampiero Barbieri; Caterina Barone; Arpan Bhagat; Название: The Influence of Chemistry on New Foods and Traditional Products ISBN: 3319113577 ISBN-13(EAN): 9783319113579 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
Автор: Cavicchi, Alessio Название: Case Studies in the Traditional Food Sector ISBN: 0081010079 ISBN-13(EAN): 9780081010075 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Нет в наличии. Описание:
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.
There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry?
Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment.
Автор: Bux Faizal, Chisti Yusuf Название: Algae Biotechnology: Products and Processes ISBN: 3319791761 ISBN-13(EAN): 9783319791760 Издательство: Springer Рейтинг: Цена: 162150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Serving as a complete reference guide to the production of biofuels and other value added products from micro and macro algae, it covers various aspects of algal biotechnology from the basics to large scale cultivation, harvesting and processing for a variety of products.
Автор: Jos?-Luis Barredo Название: Microbial Processes and Products ISBN: 1617376353 ISBN-13(EAN): 9781617376351 Издательство: Springer Рейтинг: Цена: 172350.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Microbial Processes and Products is intended to provide practical expe- mental laboratory procedures for a wide range of processes and products me- ated by microorganisms.
Автор: Nedovic Viktor, Raspor Peter, Levic Jovanka Название: Emerging and Traditional Technologies for Safe, Healthy and Quality Food ISBN: 3319795716 ISBN-13(EAN): 9783319795713 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends.
Название: Social-ecological diversity and traditional food systems ISBN: 1032159030 ISBN-13(EAN): 9781032159034 Издательство: Taylor&Francis Рейтинг: Цена: 102070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book draws on valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Название: Emerging and Traditional Technologies for Safe, Healthy and Quality Food ISBN: 3319240382 ISBN-13(EAN): 9783319240381 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends.
Автор: E. Marshall, D. Mejia Название: Traditional Fermented Food and Beverages for Improved Livelihoods ISBN: 9251070741 ISBN-13(EAN): 9789251070741 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 20330.00 T Наличие на складе: Невозможна поставка. Описание: This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers` income. It provides information to decision-makers at policy-level and those involved in development programmes about opportunities, markets and technical support required for such a diversification enterprise.
Автор: Kristberg Kristbergsson; Semih Otles Название: Functional Properties of Traditional Foods ISBN: 1493979442 ISBN-13(EAN): 9781493979448 Издательство: Springer Рейтинг: Цена: 102480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Ca?ahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
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