Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of...
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are...
This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be...
Les consommateurs sont aujourd’hui de plus en plus exigeants et demandent le risque zéro. Un enjeu important pour la filière agroalimentaire réside dans la maîtrise de la qualité sanitaire afin...
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of...
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are...
This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be...
Aujourd’hui, l’un des principaux enjeux de l’industrie et de l’économie consiste à répondre aux besoins d’une population mondiale croissante tout en préservant l’environnement. En effet...
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial...
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet...
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical...
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...
Avec l’avènement des aliments fonctionnels et la hausse prévue de ses activités en réponse à l’augmentation de la population, l’industrie agroalimentaire doit maintenir des normes de salubrité et...
The Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals needing to quickly acquaint themselves with food chemistry...
En restauration collective, la distribution de préparations culinaires à une collectivité de rationnaires réguliers représente parfois un risque de transmission d’agents microbiens néfastes pour...
Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their...
06-2018 —
Print on demand —
472 p. —
15.5x23.5 cm —
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required...
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative...
• Updated and expanded with new materials and chapter, guidance documents, Food Safety Modernization Act (FSMA) requirements, FDA labeling, calculations and more. • Practical information for...
Nos manières de manger, comme ce que nous mangeons, ne tient pas seulement à nos besoins, nos cultures et nos goûts. Car aujourd'hui, tout un ensemble de normes juridiques, d'accords commerciaux...