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Livre
Upholding the blue-ribbon standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsions science that ha[...]
Livre
This state-of-the-art reference details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their productsexamining the inf[...]
Livre
This reference presents methods of enzyme purification, characterization, isolation, and identification,as well as the latest biotechnological strategies for enzyme discovery and developmentdetailing the chemistry, behavior, and physicochemical[...]
Livre
This reference discusses the latest technologies and current research on the engineering, synthesis, utilization, and control of primary and secondary plant metabolites such as carbohydrates, amino acids, lipids, polymers, proteins, and phytoche[...]
Livre
about this book... This interdisciplinary volume integrates principles of electromagnetic, dielectric properties, heat and moisture transfer, microwave system design, packaging, product development, and food safety, chemistry, and microbiology t[...]
Livre
"Critical interest in the influence of water activity (aw) on food product, quality, and stability began unceremoniously about 30 years ago. It was promoted by empirical observations inconsistent with a direct relationship between total moisture[...]
Livre
This timely Second Edition of an outstanding referenceentirely updated to reflect the explosive advances in the field since the publication of the previous editionoffers careful evaluations of the advantages, limitations, and key features of a[...]
Livre
This timely Second Edition of an outstanding referenceentirely updated to reflect the explosive advances in the field since the publication of the previous editionoffers careful evaluations of the advantages, limitations, and key features of a[...]
Livre
his unique reference/text provides, in an easy-to-use format, properties, rate constants, and related data for food processingdisplaying equations and approaches in the design of processes and unit operations. Showing how to apply property da[...]
