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Dieses Handbuch kombiniert das gesamte Wissen, das fur erfolgreiches Bierbrauen benotigt wird: von der Auswahl der Rohstoffe bis zur garfahigen Wurze. Zahlreiche Tabellen und Abbildungen, die die technischen Details veranschaulichen, machen dieses Buch zum ultimativen...
Editeur :
Wiley-VCH
Parution :
2009-09-03
PDF, ePub
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Fundiertes Wissen über die Güte und Zusammensetzung von Lebensmitteln ist die wichtigste Voraussetzung für eine gesunde und bewusste Ernährung. Ein verlässlicher Ratgeber für Ernährungsprofis und solche, die es werden wollen.
Editeur :
Wiley-VCH
Parution :
2009-08-19
PDF
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Fundiertes Wissen über die Güte und Zusammensetzung von Lebensmitteln ist die wichtigste Voraussetzung für eine gesunde und bewusste Ernährung. Ein verlässlicher Ratgeber für Ernährungsprofis und solche, die es werden wollen.
Editeur :
Wiley-VCH
Parution :
2009-08-19
PDF
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Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book...
Editeur :
Wiley-Blackwell
Parution :
2009-08-14
PDF
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Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid...
Editeur :
Wiley-Blackwell
Parution :
2009-08-06
Collection :
Institute of Food Technologists Series
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The complex roles of glutathione and sulfur amino acids in human health Glutathione (?-L-glutamyl-L-cysteinylglycine, GSH) is a major antioxidant acting as a free radical scavenger that protects the cell from reactive oxygen species (ROS). Sulfur amino acids (SAAs),...
Editeur :
Wiley
Parution :
2009-08-06
PDF
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The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include...
Editeur :
Wiley-Blackwell
Parution :
2009-07-21
PDF
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One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2–4% of western adults and up to 10% of children are currently thought to be sensitive to food...
Editeur :
Wiley-Blackwell
Parution :
2009-07-15
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This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the materials listed and...
Editeur :
Wiley-Blackwell
Parution :
2009-07-08
Collection :
Society for Applied Bacteriology
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This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology,...
Editeur :
Wiley-Blackwell
Parution :
2009-07-08
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Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and ...
Editeur :
Wiley
Parution :
2009-06-22
PDF, ePub
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Handbook of Brewing Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi-billion-dollar industry that has refined and standardized brewing...
Editeur :
Wiley-VCH
Parution :
2009-04-22
PDF
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This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality...
Editeur :
Wiley
Parution :
2009-04-01
PDF
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International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral...
Editeur :
Wiley-Interscience
Parution :
2009-03-26
PDF, ePub
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Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing.Drying operations need to be precisely controlled and optimized in order to produce a...
Editeur :
Wiley-Blackwell
Parution :
2009-03-16
PDF
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The second edition of Kosher Food Production explores theintricate relationship between modern food production and relatedKosher application. Following an introduction to basic Kosher laws,theory and practice, Rabbi Blech details the essential foodproduction procedures...
Editeur :
Wiley-Blackwell
Parution :
2009-03-03
PDF
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The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the...
Editeur :
Wiley-Blackwell
Parution :
2009-03-03
PDF
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Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health andType 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and...
Editeur :
Wiley-Blackwell
Parution :
2009-03-03
Collection :
Institute of Food Technologists Series
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There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as...
Editeur :
Springer
Parution :
2009-02-21
ePub
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If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials – glass, metal, plastics and paperboard – are competing heavily with each other. ...
Editeur :
Wiley-Blackwell
Parution :
2009-02-18
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