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Food packaging : principles and practice / Gordon L. Robertson
Boca Raton, FL : CRC Press, 2012
xxix, 703 pages. : illustrations ; 27 cm.
Ký hiệu phân loại (DDC): 664.09
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.
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Handbook of food preservation / Shafiur Rahman (editor)
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2020
xx, 1082 pages. : illustrations ; 29 cm.
Ký hiệu phân loại (DDC): 664.028
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
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Handbook of food science and technology 3 : Food biochemistry and technology / Romain Jeantet ...[et al] (editor)
London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016
xiv, 421 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
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Innovations in food packaging / Jung H Han (editor)
London : Academic Press, 2014.
xx,603 p. : Illustrationen ; 25 cm.
Ký hiệu phân loại (DDC): 664
This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology.
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Nanotechnology : principles and applications / Rakesh K. Sindhu, Mansi Chitkara, Inderjeet Singh Sandhu (editor)
Singapore : Jenny Stanford Publishing, 2021
xix, 539 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 620.5
This book gives a summary of the rapidly growing field of nanotechnology and includes materials and technologies that help in developing particles of various sizes, which can be utilized in different areas of research. It discusses the role of nanotechnology in different aspects, such as healthcare, especially in target-specific drug therapy for managing a number of medical disorders; agriculture, for developing smart field systems; and food industry, for improving and stabilizing the quality, healthiness, and shelf life of food. Being multidisciplinary, this book brings together the principles, theory, practices, and applications of not only nanotechnology but also those of nanobiotechnology, pharmaceuticals, food packaging, biosensors, and electronic devices. The book will be an exhilarating read for advanced undergraduate- and graduate-level students, general readers interested in nanotechnology, and researchers in chemistry, biology, and engineering.
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