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Descriptive Food Science (E-Book)
Sampling and analysis occur along the milk processing train: from collection at farm level, to intake at the diary plant, the processing steps, and the end products. Milk has a short shelf life; however, products such as milk powders have allowed a global industry to be developed.
- Edisi
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- ISBN/ISSN
- 978-1-83881-725-1
- Deskripsi Fisik
- XII, 182 hlm.
- Judul Seri
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- No. Panggil
- 664 DIA D
Food Processing and Preservation (E-Book)
Food Processing and Preservation describes the latest research and knowledge about food processing and preservation technologies. Food processing and preservation is a major concern for consumers and thus have attracted much attention
- Edisi
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- ISBN/ISSN
- 978-1-83768-690-2
- Deskripsi Fisik
- XII, 136 hlm.
- Judul Seri
- -
- No. Panggil
- 664 LAJ F
Food Processing and Packaging Technologies Recent Advances (E-Book)
Food processing helps transform raw ingredients into food products with minimal undesired microorganisms, improving storage and stability and making food more suitable for human consumption. Food processing includes physical, chemical, and thermal processes or a combination of these that can affect the physical properties and chemical composition of food while retaining its quality for ease and…
- Edisi
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- ISBN/ISSN
- 978-1-80356-997-0
- Deskripsi Fisik
- XXVI, 384 hlm.
- Judul Seri
- -
- No. Panggil
- 664 TUM F
Food Processing (E-Book)
A functional food product is a product that is supposed to have a supplementary function achieved by the addition of one or more new ingredients, with beneficial effects on people’s health. To meet consumers’ demands with regard to this type of product and to produce these foods, the processing of such food products is in continuous development and innovation.
- Edisi
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- ISBN/ISSN
- 978-1-83880-375-9
- Deskripsi Fisik
- XIV, 218 hlm.
- Judul Seri
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- No. Panggil
- 664 MAR F
Food Engineering (E-Book)
Achieving food quality with respect to its flavor and stability is a complex process, especially when considering the large variety of flavor compounds and diversity of food accepted by consumers. Knowledge of all mechanisms involved in the change of food flavor during processing and storage and identifying the techniques for its constant quality assurance is essential. The desire for food prod…
- Edisi
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- ISBN/ISSN
- 978-1-83881-977-4
- Deskripsi Fisik
- XIV, 160 hlm.
- Judul Seri
- -
- No. Panggil
- 664 COL F
Chlorophyll (E-Book)
Chlorophylls are fundamental molecules of life as we know in our planet. Chlorophylls are probably the most important of all natural pigments, occurring in plants and microorganisms. Chlorophylls are responsible for many spectacular shows of colour in nature, and, as a consequence, their distribution has been thoroughly examined.
- Edisi
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- ISBN/ISSN
- 978-953-51-4843-2
- Deskripsi Fisik
- 132 hlm.
- Judul Seri
- -
- No. Panggil
- 363.73 LOP C
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