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1-12 sur 12 résultats pour « e chiellini »
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  • Environmentally Compatible Food Packaging

    Modifié par E. Chiellini ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation.The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors ... En savoir plus

    $278.99 CAD

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  • Antioxidant Properties of Spices, Herbs and Other Sources

    par Denys J. Charles ...
    The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into ... En savoir plus

    $153.99 CAD

  • Seafood Processing

    Technology, Quality and Safety

    Modifié par Ioannis S. Boziaris ...
    Collections series IFST Advances in Food Science
    Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking ... En savoir plus

    $223.99 CAD

  • Food Industry R&D

    A New Approach

    par Helmut Traitler, Birgit Coleman, Adam Burbidge ...
    Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and ... En savoir plus

    $93.99 CAD

  • HACCP

    Principles and Applications

    par Merle D. Pierson ...
    Collections series Chemistry and Material Science (R0)
    The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, ... En savoir plus

    $64.99 CAD

  • Olive Oil Sensory Science

    Modifié par Erminio Monteleone, Susan Langstaff ...
    The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for ... En savoir plus

    $208.99 CAD

  • Marginalizing Access to the Sustainable Food System

    An Examination of Oakland's Minority Districts

    par Camille Tuason Mata ...
    Marginalizing Access to the Sustainable Food System is a comprehensive analysis of the barriers and opportunities confronting minority communities’ ability to access healthy, fresh foods. It exposits the meaning of marginalization through several measurement indicators examined from the cross sections of history, space, and participation. These indicators include minority participation in ... En savoir plus

    $94.99 CAD

  • Edible Mushrooms

    Chemical Composition and Nutritional Value

    par Pavel Kalac ...
    Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now. The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating ... En savoir plus

    $110.99 CAD

  • Olive and Olive Oil Bioactive Constituents

    Modifié par Dimitrios Boskou ...
    The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological ... En savoir plus

    $145.99 CAD

  • Dense Phase Carbon Dioxide

    Food and Pharmaceutical Applications

    Modifié par Murat O. Balaban, Giovanna Ferrentino ...
    Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2 ... En savoir plus

    $263.99 CAD

  • Natural Antioxidants

    Applications in Foods of Animal Origin

    Modifié par Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui ...
    In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book ... En savoir plus

    $226.99 CAD

  • Processing and Nutrition of Fats and Oils

    par Ernesto M. Hernandez, Afaf Kamal-Eldin ...
    Collections series Institute of Food Technologists Series
    Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and ... En savoir plus

    $255.99 CAD