Автор: Devarajan Thangardurai Название: Sequencing Technologies In Microbial Food Safety And Quality / ISBN: 0367351188 ISBN-13(EAN): 9780367351182 Издательство: Taylor&Francis Рейтинг: Цена: 37514.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.
Автор: by Javed Ahmad Название: Nanoemulsions in food technology : ISBN: 0367614928 ISBN-13(EAN): 9780367614928 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Нет в наличии.
Описание: This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.
Автор: Preedy Victor R Название: Caffeine ISBN: 1849733678 ISBN-13(EAN): 9781849733670 Издательство: Royal Society of Chemistry Рейтинг: Цена: 24392.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Caffeine covers the latest knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book.
Автор: Spyros Apostolos, Dais Photis Название: NMR Spectroscopy in Food Analysis ISBN: 1849731756 ISBN-13(EAN): 9781849731751 Издательство: Royal Society of Chemistry Рейтинг: Цена: 24392.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
Описание: The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry, biochemistry and metabolism; analysis; and finishes with the functional effects in humans.
Описание: Vitamin A and Carotenoids delivers the latest high quality research information on these compounds across the scientific disciplines for chemists, analysts and health and nutritional scientists.
Автор: Cruz Rui M S Название: Methods in Food Analysis ISBN: 1482231956 ISBN-13(EAN): 9781482231953 Издательство: Taylor&Francis Рейтинг: Цена: 26030.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students.
Автор: Perry G. Wang,Mark F. Vitha,Jack F. Kay Название: High Throughput Analysis for Food Safety ISBN: 1118396308 ISBN-13(EAN): 9781118396308 Издательство: Wiley Рейтинг: Цена: 17099.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience.
Автор: Yu Liangli (Lucy), Wang Shuo, Sun Bao-Guo Название: Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation ISBN: 1466597941 ISBN-13(EAN): 9781466597945 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity.
The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions.
Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book's updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.
Автор: Preedy Victor Название: Imidazole Dipeptides: Chemistry, Analysis, Function and Effects ISBN: 1849738904 ISBN-13(EAN): 9781849738903 Издательство: Royal Society of Chemistry Рейтинг: Цена: 31522.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Providing an up to date, interdisciplinary approach, Imidazole Dipeptides will be of great interest to researchers and professionals in chemistry, food science, biochemistry, health sciences and sports sciences.
Автор: Brennan Hugh Название: Food Engineering, Production and Analysis ISBN: 1682861325 ISBN-13(EAN): 9781682861325 Издательство: Неизвестно Цена: 23333.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food engineering as a field is very diverse and finds applications in agriculture, food processing and associated industries. This book presents researches and studies performed by experts across the globe. It elaborates concepts revolving around food science and technology, food chemistry, properties of various foods, relationship between food and the environment, etc. The extensive content of this book provides the readers with a thorough understanding of the subject. Students, researchers, experts and all associated with food engineering will benefit alike from this book.
Автор: Bowman Logan Название: Food Chemistry: Sensory Analysis and Mechanisms ISBN: 1682860876 ISBN-13(EAN): 9781682860878 Издательство: Неизвестно Цена: 23333.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Taste analysis is a complex sensory procedure and many sensory mechanisms are involved in its perception. This book presents all the processes associated with sensory analysis of food in the most comprehensible manner. This book brings together detailed explanations of the various concepts like mechanisms of taste and flavor, evolution of taste organs, multi-sensory perception of flavor, influence of genetics in flavor chemistry and perception, etc. This book presents researches that have transformed this discipline and aided its advancement. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.
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