Handbook of Muscle Foods Analysis, Nollet, Leo M.L.

Название: Handbook of Dairy Foods Analysis
ISBN: 0367343134 ISBN-13(EAN): 9780367343132
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Невозможна поставка.
Описание: Bringing together the foremost minds in dairy research, this book compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.

Автор: Nollet, Leo M.L.
Название: Handbook of Analysis of Active Compounds in Functional Foods
ISBN: 1439815887 ISBN-13(EAN): 9781439815885
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Ram?n Aparicio; John Harwood
Название: Handbook of Olive Oil
ISBN: 146147776X ISBN-13(EAN): 9781461477761
Издательство: Springer
Рейтинг:
Цена: 167700.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. This new edition reanalyzes the role of lipids and olive oil, in particular, in nutrition and health. It also examines traceability and adulteration.

Автор: Ram?n Aparicio; John Harwood
Название: Handbook of Olive Oil
ISBN: 1489977244 ISBN-13(EAN): 9781489977243
Издательство: Springer
Рейтинг:
Цена: 214280.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.

Автор: Spyropoulos Fotis, Lazidis Aris, Norton Ian
Название: Handbook of Food Structure Development
ISBN: 178801216X ISBN-13(EAN): 9781788012164
Издательство: Royal Society of Chemistry
Рейтинг:
Цена: 176000.00 T
Наличие на складе: Невозможна поставка.
Описание: Edited and written by world class contributors, this book brings the literature up-to-date by detailing research on food structure and how it develops through the interplay between processing routes and formulation elements.

Название: Handbook of Flavor Characterization
ISBN: 0367395029 ISBN-13(EAN): 9780367395025
Издательство: Taylor&Francis
Рейтинг:
Цена: 65320.00 T
Наличие на складе: Нет в наличии.
Описание: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.

Автор: Baranowska Irena
Название: Handbook of Trace Analysis: Fundamentals and Applications
ISBN: 3319366963 ISBN-13(EAN): 9783319366968
Издательство: Springer
Рейтинг:
Цена: 137200.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Problems concerning inorganic and bioinorganic speciation analysis, as well as special aspects such as trace analysis of noble metals, radionuclides and volatile organic compounds are also discussed.A significant part of the content presents applications of methods and procedures in medicine (metabolomics and therapeutic drug monitoring);

Автор: Prenzler Paul D., Ryan Danielle, Robards Kevin
Название: Handbook of Antioxidant Methodology: Approaches to Activity Determination
ISBN: 1839161558 ISBN-13(EAN): 9781839161551
Издательство: Royal Society of Chemistry
Рейтинг:
Цена: 252030.00 T
Наличие на складе: Невозможна поставка.
Описание: Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.

Автор: Deibler, Kathryn D.
Название: Handbook of Flavor Characterization
ISBN: 0824747038 ISBN-13(EAN): 9780824747039
Издательство: Taylor&Francis
Рейтинг:
Цена: 275610.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Otles, Semih
Название: Handbook of Food Analysis Instruments
ISBN: 1420045660 ISBN-13(EAN): 9781420045666
Издательство: Taylor&Francis
Рейтинг:
Цена: 244990.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Nollet, Leo M.L.
Название: Handbook of Seafood and Seafood Products Analysis
ISBN: 1420046330 ISBN-13(EAN): 9781420046335
Издательство: Taylor&Francis
Рейтинг:
Цена: 244990.00 T
Наличие на складе: Нет в наличии.

Автор: Nollet, Leo M.L.
Название: Handbook of Food Analysis - Two Volume Set
ISBN: 1466556544 ISBN-13(EAN): 9781466556546
Издательство: Taylor&Francis
Рейтинг:
Цена: 816640.00 T
Наличие на складе: Нет в наличии.