Introduction to Food Process Engineering, Ibarz, Albert

Автор: R Paul Singh
Название: Introduction to Food Engineering,
ISBN: 0123985307 ISBN-13(EAN): 9780123985309
Издательство: Elsevier Science
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Цена: 88690.00 T
Наличие на складе: Невозможна поставка.
Описание: Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Название: Introduction to the Physical Chemistry of Food
ISBN: 1493907603 ISBN-13(EAN): 9781493907601
Издательство: Springer
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Цена: 65210.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.

Автор: R. B. Miller
Название: Electronic Irradiation of Foods
ISBN: 1441936599 ISBN-13(EAN): 9781441936592
Издательство: Springer
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Цена: 156720.00 T
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Описание: Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications.

Автор: Sahu, Jatindra Kumar
Название: Introduction to Advanced Food Process Engineering
ISBN: 1439880719 ISBN-13(EAN): 9781439880715
Издательство: Taylor&Francis
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Цена: 193950.00 T
Наличие на складе: Нет в наличии.

Автор: P. G. Smith
Название: Introduction to Food Process Engineering
ISBN: 1489978828 ISBN-13(EAN): 9781489978820
Издательство: Springer
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Цена: 65290.00 T
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Описание: This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.

Автор: Neoh Tze Loon, Adachi Shuji, Furuta Takeshi
Название: Introduction to Food Manufacturing Engineering
ISBN: 9811091641 ISBN-13(EAN): 9789811091643
Издательство: Springer
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Цена: 53100.00 T
Наличие на складе: Поставка под заказ.
Описание: The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered.

Автор: Owusu-Apenten, Richard
Название: Introduction to Food Chemistry
ISBN: 0367393484 ISBN-13(EAN): 9780367393489
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание:

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.

This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

Автор: John W. Spink
Название: Food Fraud Prevention
ISBN: 1493996193 ISBN-13(EAN): 9781493996193
Издательство: Springer
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Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products.The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.

Автор: John N. Coupland
Название: An Introduction to the Physical Chemistry of Food
ISBN: 1493938738 ISBN-13(EAN): 9781493938735
Издательство: Springer
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Цена: 47880.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.

Автор: Neoh
Название: Introduction to Food Manufacturing Engineering
ISBN: 9811004412 ISBN-13(EAN): 9789811004414
Издательство: Springer
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Цена: 69650.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

Автор: Drake Molly
Название: Introduction to Food Engineering
ISBN: 1647400449 ISBN-13(EAN): 9781647400446
Издательство: Неизвестно
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Цена: 161990.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and engineering for food and related industries. It is concerned with the application of principles of agricultural engineering, mechanical engineering and chemical engineering. It is also responsible for the development of technology that is essential for the cost-effective production and commercialization of food products and services. It includes various activities such as food processing, packaging, instrumentation, ingredient manufacturing, etc. Food engineering also uses advanced monitoring and control systems to facilitate automation and flexible manufacturing of food. This textbook is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food engineering. It studies, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book.

Автор: Robinson, Matthew
Название: Food Crime
ISBN: 103228353X ISBN-13(EAN): 9781032283531
Издательство: Taylor&Francis
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Цена: 148010.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.