Ditapis dengan
Pore structure in food : simulation, measurement and applications
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail t…
- Edisi
- -
- ISBN/ISSN
- 9781461473541
- Deskripsi Fisik
- VIII, 50 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E172
Functionalized polymeric materials in agriculture and the food industry
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs produ…
- Edisi
- -
- ISBN/ISSN
- 9781461470618
- Deskripsi Fisik
- XIV, 367 lembar
- Judul Seri
- -
- No. Panggil
- E168
Ice cream
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and su…
- Edisi
- Seventh Edition
- ISBN/ISSN
- 9781461460961
- Deskripsi Fisik
- XIV, 462 lembar
- Judul Seri
- -
- No. Panggil
- E163
Laboratory exercises for sensory evaluation
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory pr…
- Edisi
- -
- ISBN/ISSN
- 9781461457138
- Deskripsi Fisik
- XIV, 151 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E160
Bacterial communication in foods
It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved for a concerted response to be initiated. Words such as “language” and “behavior” …
- Edisi
- -
- ISBN/ISSN
- 9781461456568
- Deskripsi Fisik
- X, 77 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E159
Proteomics in foods : principles and applications
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided…
- Edisi
- -
- ISBN/ISSN
- 9781461456261
- Deskripsi Fisik
- XVIII, 590 lembar
- Judul Seri
- -
- No. Panggil
- E158
Predictive microbiology in foods
Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is …
- Edisi
- -
- ISBN/ISSN
- 9781461455202
- Deskripsi Fisik
- VI, 128 lembar, il. warna
- Judul Seri
- -
- No. Panggil
- E157
Handbook on sourdough biotechnology
In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are …
- Edisi
- -
- ISBN/ISSN
- 9781461454250
- Deskripsi Fisik
- VI, 298 lembar
- Judul Seri
- -
- No. Panggil
- E156
HACCP : a practical approach
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapter…
- Edisi
- Third Edition
- ISBN/ISSN
- 9781461450283
- Deskripsi Fisik
- XXX, 475 hlm. : il. warna
- Judul Seri
- -
- No. Panggil
- E154
Statistics in food science and nutrition
Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medi…
- Edisi
- -
- ISBN/ISSN
- 9781461450108
- Deskripsi Fisik
- VIII, 66 hlm. : il. warna
- Judul Seri
- -
- No. Panggil
- E152
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