Электронная книга: Pierre Schuck «Handbook of Food Science and Technology 3. Food Biochemistry and Technology»
|
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. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients. Издательство: "John Wiley&Sons Limited"
ISBN: 9781119296218 электронная книга Купить за 11196.4 руб и скачать на Litres |
Другие книги автора:
| Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|
| Analytical Methods for Food and Dairy Powders | Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These… — John Wiley&Sons Limited, электронная книга Подробнее... | электронная книга | ||
| Handbook of Food Science and Technology 2. Food Process Engineering and Packaging | This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different… — John Wiley&Sons Limited, электронная книга Подробнее... | электронная книга | ||
| Handbook of Food Science and Technology 1. Food Alteration and Food Quality | This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'main… — John Wiley&Sons Limited, электронная книга Подробнее... | электронная книга |
См. также в других словарях:
Relationship between religion and science — Part of a series on Science … Wikipedia
Cognitive science — Figure illustrating the fields that contributed to the birth of cognitive science, including linguistics, education, neuroscience, artificial Intelligence, philosophy, anthropology, and psychology. Adapted from Miller, George A (2003). The… … Wikipedia
Fungus — Fungi redirects here. You may be looking for Fungi (music) or Fungus (XM). Fungi Temporal range: Early Devonian–Recent (but see text) … Wikipedia
Garlic — For other uses, see Garlic (disambiguation). Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification … Wikipedia
Allium sativum — Para otros usos de este término, véase Ajo (desambiguación). Ajo … Wikipedia Español
Deodorant — Roll on deodorant Rexona Degree brand Deodorants are substances applied to the body to affect body odor caused by bacterial growth and the smell associated with bacterial breakdown of perspiration in armpits, feet and other areas of the body. A… … Wikipedia
