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Found 33 from your keywords: subject="Food Science"
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cover
Perspektif Global Ilmu Dan Teknologi Pangan (Jilid 1)
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Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)Feri KusnandarWiniati P. Rahayu,Abdullah Muzi MarpaungUmar Santoso

Edition
-
ISBN/ISSN
9786232562202
Collation
-
Series Title
-
Call Number
664

Edition
-
ISBN/ISSN
9786232562202
Collation
-
Series Title
-
Call Number
664
Availability1
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cover
Perspektif Global Ilmu Dan Teknologi Pangan (Jilid 2)
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Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)Feri KusnandarAbdullah Muzi MarpaungUmar Santosowinia

Edition
-
ISBN/ISSN
9786232562219
Collation
-
Series Title
-
Call Number
664

Edition
-
ISBN/ISSN
9786232562219
Collation
-
Series Title
-
Call Number
664
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cover
Principles of Food Sanitation
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Marriott, Norman G.Gravani, Robert B.Schilling, M. Wes.

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food pr…

Edition
6th ed.
ISBN/ISSN
9783319671642
Collation
1 online resource (XXX, 437 pages 50 illustrations
Series Title
-
Call Number
363.192 6 GRA p
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cover
Food Analysis
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Nielsen, S. Suzanne.

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regula…

Edition
5th ed.
ISBN/ISSN
9783319457765
Collation
1 online resource (XX, 649 pages 326 illustrations
Series Title
-
Call Number
664.07 NIE f
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cover
Introduction to the physical chemistry of foods
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Ritzoulis, Christos.

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts s…

Edition
-
ISBN/ISSN
9781466511767
Collation
xiii, 210 pages : illustrations ; 25 cm
Series Title
-
Call Number
[ITP-LIB-376]
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cover
Functional foods and beverages: in vitro assessment of nutritional, sensory a…
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Bordenave, NicolasInstitute of Food Technologists

A much-needed guide toin vitrofood functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject ofin vitrofood evaluation. With contributions from the world's foremost experts in the field, this book b…

Edition
First edition.
ISBN/ISSN
9781118733295
Collation
pages cm.
Series Title
IFT Press series
Call Number
[ITP-LIB-602]
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cover
Handbook of seal integrity in the food industry
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Dudbridge, Mike

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in…

Edition
-
ISBN/ISSN
9781118904565
Collation
pages cm
Series Title
-
Call Number
[ITP-LIB-381]
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cover
Food materials science and engineering
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Bhandari, Bhesh.Roos, Yrjö H.

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and proce…

Edition
-
ISBN/ISSN
9781405199223
Collation
xiii, 401 p. : ill. ; 26 cm.
Series Title
-
Call Number
[ITP-LIB-132]
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cover
Food forensics and toxicology
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Msagati, Titus A. M.

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud…

Edition
First edition.
ISBN/ISSN
9781119101413
Collation
pages cm
Series Title
-
Call Number
[ITP-LIB-405]
Availability1
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cover
Starch : chemistry and technology
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James N BeMiller

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Inclu…

Edition
3rd ed.
ISBN/ISSN
9780127462752
Collation
1 online resource (xx, 879 pages) : illustrations.
Series Title
Food science and technology (Academic Press)
Call Number
[ITP-LIB-127]
Availability1
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