|
Dòng
|
Nội dung
|
|
1
|
Advances in biotechnology for food industry / Alina Maria Holban, Alexandru Mihai Grumezescu (editor)
London : Academic Press, 2018
510 pages. : illustrations ; cm.
Ký hiệu phân loại (DDC): 664.024
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
2
|
Chocolate science and technology / Emmanuel Ohene Afoakwa
Chichester, West Sussex, United Kingdom : John Wiley & Sons Inc., 2016
xxiv, 507 pages. : illustrations ; 26 cm.
Ký hiệu phân loại (DDC): 664.5
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates and the nutrition and health benefits of cocoa and chocolate consumption.
Số bản sách:
(1)
Tài liệu số:
(0)
|
|
3
|
|
|
4
|
Evaluation technologies for food quality / Jian Zhong, Xichang Wang (editor)
Duxford : Woodhead Publishing, 2019
850 pages. : illustrations ; cm.
Ký hiệu phân loại (DDC): 664
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
5
|
Food analysis laboratory manual /S. Suzanne Nielsen
Switzerland : Springer, 2017
xi, 249 pages. : illustrations (some color) ; 28 cm.
Ký hiệu phân loại (DDC): 664.07
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Số bản sách:
(1)
Tài liệu số:
(1)
|
|
|
|
|