Tous les livres numériques de la collection "Institute of Food Technologists Series" - Wiley-Blackwell

49 Livre(s)


Food Industry Design, Technology and Innovation Birgit Coleman , Karen Hofmann , Helmut Traitler Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web... Editeur : Wiley-Blackwell Parution : 2014-09-15 Collection : Institute of Food Technologists Series PDF, ePub 106,50 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Texture Design and Optimization Yadunandan Lal Dar , Joseph M. Light Food texture has evolved to be at the forefront of food formulation and development.Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This... Editeur : Wiley-Blackwell Parution : 2014-04-07 Collection : Institute of Food Technologists Series PDF, ePub 213,06 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Oligosaccharides F. Javier Moreno , María Luz Sanz A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide.... Editeur : Wiley-Blackwell Parution : 2014-03-26 Collection : Institute of Food Technologists Series PDF, ePub 244,71 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Mathematical and Statistical Methods in Food Science and Technology Gastón Ares , Daniel Granato Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by... Editeur : Wiley-Blackwell Parution : 2013-12-24 Collection : Institute of Food Technologists Series PDF, ePub 219,39 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Bioactive Compounds from Marine Foods Blanca Hernández-Ledesma , Miguel Herrero Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food... Editeur : Wiley-Blackwell Parution : 2013-09-30 Collection : Institute of Food Technologists Series PDF, ePub 219,39 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Resistant Starch Clodualdo C. Maningat , Yong-Cheng Shi The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with... Editeur : Wiley-Blackwell Parution : 2013-09-06 Collection : Institute of Food Technologists Series PDF, ePub 219,39 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Processing and Nutrition of Fats and Oils Afaf Kamal-Eldin , Ernesto M. Hernandez Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and... Editeur : Wiley-Blackwell Parution : 2013-07-25 Collection : Institute of Food Technologists Series PDF, ePub 219,39 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Practical Ethics for Food Professionals J. Peter Clark , Christopher Ritson This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food... Editeur : Wiley-Blackwell Parution : 2013-05-06 Collection : Institute of Food Technologists Series PDF, ePub 219,39 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Advances in Dairy Ingredients Mary Ann Augustin , Geoffrey W. Smithers Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to... Editeur : Wiley-Blackwell Parution : 2012-11-30 Collection : Institute of Food Technologists Series PDF, ePub 226,77 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Improving Import Food Safety Wayne Ellefson , Darryl Sullivan , Lorna Zach Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries... Editeur : Wiley-Blackwell Parution : 2012-10-22 Collection : Institute of Food Technologists Series PDF, ePub 226,77 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Irradiation Research and Technology Xuetong Fan , Christopher H. Sommers The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization.The American Medical Association and the American Dietetic... Editeur : Wiley-Blackwell Parution : 2012-08-28 Collection : Institute of Food Technologists Series PDF, ePub 226,77 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Organic Meat Production and Processing Michael G. Johnson , Corliss A. O'bryan , Steven C. Ricke , Ellen J. Van Loo Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with... Editeur : Wiley-Blackwell Parution : 2012-02-08 Collection : Institute of Food Technologists Series PDF, ePub 238,38 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Sensory and Consumer Research in Food Product Design and Development Jacqueline H. Beckley , Howard R. Moskowitz , Anna V. A. Resurreccion During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert... Editeur : Wiley-Blackwell Parution : 2012-01-24 Collection : Institute of Food Technologists Series PDF, ePub 246,82 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Coffee Yi-Fang Chu Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents;... Editeur : Wiley-Blackwell Parution : 2012-01-24 Collection : Institute of Food Technologists Series PDF, ePub 238,38 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Sustainability in the Food Industry Cheryl J. Baldwin Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before.Sustainability in the Food Industry defines sustainability with a... Editeur : Wiley-Blackwell Parution : 2011-11-18 Collection : Institute of Food Technologists Series PDF, ePub 260,53 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Carbohydrate Chemistry Ronald E. Wrolstad Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the... Editeur : Wiley-Blackwell Parution : 2011-10-31 Collection : Institute of Food Technologists Series PDF, ePub 107,56 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Hydrocolloids in Food Processing Thomas R. Laaman In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the... Editeur : Wiley-Blackwell Parution : 2011-06-09 Collection : Institute of Food Technologists Series PDF, ePub 248,93 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Nondigestible Carbohydrates and Digestive Health William R. Aimutis , Teresa M. Paeschke Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth... Editeur : Wiley-Blackwell Parution : 2011-06-09 Collection : Institute of Food Technologists Series PDF, ePub 248,93 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Thermal Processing of Foods K. P. Sandeep The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these... Editeur : Wiley-Blackwell Parution : 2011-05-12 Collection : Institute of Food Technologists Series PDF, ePub 226,77 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Innovative Food Processing Technologies Pablo Juliano , Kai Knoerzer , Peter Roupas , Cornelis Versteeg Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate... Editeur : Wiley-Blackwell Parution : 2011-01-31 Collection : Institute of Food Technologists Series ePub 282,69 € J'achète Téléchargement immédiat Dès validation de votre commande
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Tous les livres numériques de la collection "Institute of Food Technologists Series" - Wiley-Blackwell