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« bettina wolf »

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  • Oral Processing and Consumer Perception

    Biophysics, Food Microstructures and Health

    Modifié par Bettina Wolf, Serafim Bakalis, Jianshe Chen ...
    Collections series
    This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the ... En savoir plus

    $255.99 CAD

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  • Sport and Exercise Science

    An Introduction

    par Philip Watkins, Murray Griffin, Dean Sewell ...
    Sport and Exercise Science: An Introduction provides a broad-based foundation in the major areas that underpin the scientific study of sport and exercise science, thus helping undergraduate students to develop a sound understanding of human anatomy, physiology, nutrition, metabolism, biomechanics and psychology related to sport, exercise and health. It includes a range of useful features in every ... En savoir plus

    $144.99 CAD

  • Handbook of Food Safety Engineering

    Modifié par Da-Wen Sun ...
    This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:the fundamentals of microbial growthfood safety detection techniquesmicrobial inactivation techniquesfood safety management systemsWritten by a team of highly active international experts with both academic and ... En savoir plus

    $463.99 CAD

  • Global Issues in Food Science and Technology

    Modifié par Alan Mortimer, Gustavo V. Barbosa-Canovas, Ken Buckle, David Lineback, Walter Spiess, Paul Colonna ...
    A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional ... En savoir plus

    $94.99 CAD

  • Cheese: Chemistry, Physics and Microbiology, Volume 1

    General Aspects

    Modifié par Patrick F. Fox, Timothy M. Cogan, Timothy P. Guinee, Paul L.H. McSweeney ...
    The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical ... En savoir plus

    $273.99 CAD

  • Advances in Meat Processing Technology

    Modifié par Alaa El-Din A. Bekhit ...
    Collections series Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... En savoir plus

    $405.99 CAD

  • Body Composition in Sport, Exercise and Health

    Modifié par Laura Sutton, Arthur Stewart ...
    The analysis of body composition (fat, bone and muscle) is an important process throughout the biomedical sciences. This is the first book to offer a clear and detailed introduction to the key methods and techniques in body composition analysis and to explain the importance of body composition data in the context of sport, exercise and health.With contributions from some of the world’s leading ... En savoir plus

    $116.99 CAD

  • Food Allergy

    Methods of Detection and Clinical Studies

    Modifié par Anas M. Abdel Rahman ...
    This book explores the recent advances and integrations in molecular technology in food research platforms, which have revolutionized the way we discover and trace potential allergens in our food and drugs and how we utilize that for diagnosis and management. These different technologies for global allergenomic profiling in different kinds of food are discussed, including mass spectrometry, ... En savoir plus

    $97.55 CAD

  • Formulation Engineering of Foods

    Modifié par Jennifer E. Norton, Peter Fryer, Ian T. Norton ...
    Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new ... En savoir plus

    $208.99 CAD

  • Safety of Meat and Processed Meat

    Modifié par Fidel Toldrá ...
    Collections series Chemistry and Material Science (R0)
    Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic ... En savoir plus

    $256.99 CAD

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Modifié par V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Collections series Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial ... En savoir plus

    $421.39 CAD

  • Poultry Quality Evaluation

    Quality Attributes and Consumer Values

    Modifié par Massimiliano Petracci, Cecile Berri ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques ... En savoir plus

    $176.99 CAD