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Food science : research and technology
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried pl…
- Edition
- -
- ISBN/ISSN
- 9781926895017
- Collation
- 1 online resource (x, 131 pages) : illustrations
- Series Title
- -
- Call Number
- [ITP-LIB-511]
Food preservation process design
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is…
- Edition
- -
- ISBN/ISSN
- 9780123724861
- Collation
- ix, 354 p. : ill. ; 24 cm.
- Series Title
- Food science and technology international series
- Call Number
- [ITP-LIB-510]
Functional polymers in food science: from technology to biology
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular …
- Edition
- -
- ISBN/ISSN
- 9781118595183
- Collation
- volumes : illustrations ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-509]
Functional polymers in food science: from technology to biology Vol.1
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular …
- Edition
- -
- ISBN/ISSN
- 9781118594896
- Collation
- volumes : illustrations ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-508]
Advances in foodscience and technology
edited by Visakh P.M., Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta.
- Edition
- -
- ISBN/ISSN
- 9781118121023
- Collation
- 2 volumes : illustrations ; 24 cm
- Series Title
- -
- Call Number
- [ITP-LIB-507]
Mathematical and statistical methods in food science and technology
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used…
- Edition
- -
- ISBN/ISSN
- 9781118433683
- Collation
- xv, 513 pages : illustrations ; 26 cm
- Series Title
- -
- Call Number
- [ITP-LIB-506]
Handbook of food science and technology 1
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 focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the…
- Edition
- -
- ISBN/ISSN
- 9781848219328
- Collation
- xvi, 248 pages : illustrations ; 25 cm.
- Series Title
- Food science and technology
- Call Number
- [ITP-LIB-502]
Food science and technology
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.Chapters in the book are drawn from an international team…
- Edition
- -
- ISBN/ISSN
- 9780632064212
- Collation
- xi, 508 p., [14] p. of plates : ill. (some col.) ;
- Series Title
- -
- Call Number
- [ITP-LIB-501]
Food processing handbook
edited by James G. Brennan.
- Edition
- -
- ISBN/ISSN
- 9783527307197
- Collation
- xxv, 582 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-400]
ANALISIS SENSORI BERAS ORGANIK PECAH KULIT SELAMA PENYIMPANAN
Penelitian ini bertujuan mengetahui atribut dominan yang dapat dijadikan sebagai parameter mutu beberapa varietas Beras Organik Pecah Kulit (BOPK) selama penyimpanan. Metode analisis sensori Projective Mapping (Napping) digunakan pada penelitian ini. Ketiga varietas BOPK yang digunakan yaitu varietas Ciherang, Pandan Wangi, dan Mentik Wangi. Panelis tidak terlatih (naïve panelist) digunakan se…
- Edition
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- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/17/016
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