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Beverages

  • Lebensmitteltechnologieby

    Springer Berlin Heidelberg 2013; US$ 199.00

    Aus den Besprechungen: "Mit Hilfe einer großen Zahl vortrefflich ausgewählter Koautoren ist Prof. Heiss eine umfassende Abhandlung aller lebensmitteltechnologischen Verfahren gelungen. Hierfür gliederte er seine Lebensmitteltechnologie übersichtlich nach Produktgruppen. ... Vervollständigt wird diese Auswahl noch durch kurze Erläuterungen der Verfahren... more...

  • Fats in Food Productsby

    Springer US 2012; US$ 99.00

    1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat... more...

  • Predictive Modeling and Risk Assessmentby

    Springer US 2008; US$ 179.00

    This book offers a comprehensive introduction to predictive modeling and risk assessment as it relates to the processing, distribution and consumption of foods. It includes an increasingly relevant discussion on environmental pollutants and contaminants. more...

  • Plant Cell and Tissue Culture for the Production of Food Ingredientsby

    Springer US 2012; US$ 229.00

    1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction.- 2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis.- 3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants.- 4. Vanillin Biosynthetic Pathways: An Overview.- 5.... more...

  • Electrotechnologies for Extraction from Food Plants and Biomaterialsby

    Springer New York 2009; US$ 199.00

    The first source book on the subject, this is an overview of the fundamental principles of electrical techniques and electrophysical properties as they relate to foods and agricultural products. Each chapter focuses on the latest developments in the field. more...

  • Who?s Who in Food Chemistryby

    Springer Berlin Heidelberg 2012; US$ 209.00

    The 2nd completely revised edition of the directory Who's Who in Food Chemistry - Europe comprises carefully checked and evaluated information on more than 750 European food scientists, including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official... more...

  • Micro-Organisms in Foodsby

    Springer US 2012; US$ 99.00

    1 Meat and meat products.- 2 Poultry and poultry products.- 3 Fish and fish products.- 4 Feeds and pet foods.- 5 Vegetables and vegetable products.- 6 Fruits and fruit products.- 7 Spices, dry soups and oriental flavourings.- 8 Cereals and cereal products.- 9 Nuts, oilseeds and dried legumes.- 10 Cocoa, chocolate and confectionery.- 11 Oil- and fat-based... more...

  • Food Hydrocolloidsby

    Springer US 2012; US$ 99.00

    Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris).... more...

  • Protein-Calorie Malnutritionby

    Springer Berlin Heidelberg 2012; US$ 99.00

    Hunger is the world problem Nr 1, overshadowed by an uncontrollable explosion of the human population all over our planet. Lack of food has been one of the most primitive dangers, which animal life had to face at every stage of its evolution. The living body developed in the course of this evolution special emergency reactions against this danger,... more...

  • Natürliche und Synthetische Zusatzstoffe in der Nahrung des Menschenby

    Steinkopff 2013; US$ 49.95

    Dieser Band gibt den Gesamtbericht tiber das 14. internationale Symposion, das die C.LLA. vom 8.-11. Oktober 1972 in Saarbrticken durchftihrte, wieder. Wir sind glticklich dartiber, daG er bereits 11/2 Jahre nach unserem Symposion zur Ver­ offentlichung gelangen kann. Schwierigkeiten ftir die Veroffentlichung gab es ge­ nug, insbesondere wirkte es... more...