Bộ môn Công nghệ thực phẩm: Tài liệu gửi gần đây

Đang hiển thị mục 151-155 trong tổng 163

    • Processed meats : improving safety, nutrition and quality 

      Kerry, J. P. (edit); Kerry, J. F. (edit) (Woodhead Publishing, 2011)
      Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including ...

    • Emerging technologies for food quality and food safety evaluation 

      Cho, Yong-Jin (edit) (CRC Press, 2011)
      The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to ...

    • Soft drink and fruit juice problems solved 

      Ashurst, Philip R.; Hargitt, Robert; Palmer, Fiona (Woodhead Publishing, 2017)
      The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as ...

    • Food analysis 

      Nielsen, S. Suzanne (editor) (Springer, 2010)
      This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. ...

    • Handbook of food engineering 

      Heldman, Dennis R. (editor); Lund, Daryl B. (editor) (CRC Press, 2007)
      This book assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In ...