Fennema's food chemistry - 5th. Ed.

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with th…

Food : The Chemistry of its Components - 7th. Ed.

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts …

Halal food production

Edition

-

ISBN/ISSN

1587160293

Collation

xvii, 379 p. : ill. ; 24 cm.

Series Title

-

Call Number

[ITP-LIB-58]

Perspektif Global Ilmu Dan Teknologi Pangan (Jilid 1)

Edition

-

ISBN/ISSN

9786232562202

Collation

-

Series Title

-

Call Number

664

Perspektif Global Ilmu Dan Teknologi Pangan (Jilid 2)

Edition

-

ISBN/ISSN

9786232562219

Collation

-

Series Title

-

Call Number

664

Dictionary of food compounds with CD-ROM

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and se…

Multivariate data analysis in sensory and consumer science

This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. …

Sensory evaluation of food: principles and practices

The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Knowledge of the intricate cellular processes in chemoreception, as well as their genet…

Food, fermentation and micro-organisms

Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and…

Modern food microbiology

This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments. As part of the Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in …