Elintarvikealan uutuuskirjoja

Kirjaston hankkimia uusia elintarvikealan kirjoja
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KansiThis bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.kuva

KansiThis bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.kuva

Description: How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products.

How Flavor Works: The Science Of Taste And Aroma PDF - books library land

Kuvaus:  Kirja on käsikirjatyyppinen perusteos siitä, miten ruokaleipää valmistetaan suomalaisissa leipomoissa. Leivontaa tarkastellaan kirjassa luonnontieteellisestä näkökulmasta elintarviketieteen ja elintarviketeknologian käsitteitä käyttäen.  Kirjan laatimisessa on ollut mukana laaja kirjoittajakunta, jossa pääkirjoittajia ovat olleet professori, emeritus Hannu Salovaara, KTM Ari Ignatius, DI Aimo Jussila sekä ETM Maija Hurri Martikainen. Lisäksi kirjoittajina, kanssakirjoittajina ja…

Kuvaus: Kirja on käsikirjatyyppinen perusteos siitä, miten ruokaleipää valmistetaan suomalaisissa leipomoissa. Leivontaa tarkastellaan kirjassa luonnontieteellisestä näkökulmasta elintarviketieteen ja elintarviketeknologian käsitteitä käyttäen. Kirjan laatimisessa on ollut mukana laaja kirjoittajakunta, jossa pääkirjoittajia ovat olleet professori, emeritus Hannu Salovaara, KTM Ari Ignatius, DI Aimo Jussila sekä ETM Maija Hurri Martikainen. Lisäksi kirjoittajina, kanssakirjoittajina ja…

Description: Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and…

Description: Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and…

Description: Food Futures is a compilation of unique design projects that act as visual stimulus for designers and food enthusiasts alike, illustrating the possibilities that new technologies open up to designers and the different ways society perceives food. The aestheticisation of food is a growing phenomenon for both designers and consumers alike. Designers are increasingly identifying food as an object that speaks a global language, as an effective communication medium to visualise and…

Description: Food Futures is a compilation of unique design projects that act as visual stimulus for designers and food enthusiasts alike, illustrating the possibilities that new technologies open up to designers and the different ways society perceives food. The aestheticisation of food is a growing phenomenon for both designers and consumers alike. Designers are increasingly identifying food as an object that speaks a global language, as an effective communication medium to visualise and…

Kuvaus: Kirja tuo ratkaisuja koko leivonta- ja paisto-prosessien ongelmakohtiin.

Kuvaus: Kirja tuo ratkaisuja koko leivonta- ja paisto-prosessien ongelmakohtiin.

Description: Key highlights of this book include: * A more intuitive organization * Statistical methods adapted to suit a more basic consumer methodology * Rearranged material to reflect advances in Internet testing * New time-intensity testing methods * New chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges * New material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques * Explanations of…

Sensory Evaluation Techniques, Fifth Edition

Description: Book explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products…

A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Food

Kuvaus: Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters.

Kuvaus: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink

Kuvaus: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink

Diverse in composition and properties, as well as technological abilities, cereals include a vast number of biochemical entities. This book focuses on the recent growth in cereal technology and baked foods science. The text discusses cereal production, which varies according to the type of cereal, cultivar, and region, as well as cultural practices. It also addresses transportation, storage, cereal quality, and technological operations.

Diverse in composition and properties, as well as technological abilities, cereals include a vast number of biochemical entities. This book focuses on the recent growth in cereal technology and baked foods science. The text discusses cereal production, which varies according to the type of cereal, cultivar, and region, as well as cultural practices. It also addresses transportation, storage, cereal quality, and technological operations.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering.

Kansikuva

Kansikuva

Kuvaus:  Kirjanpidon voi ulkoistaa, mutta sisäinen laskentatoimi jokaisen yrittäjän ja liiketoiminnan vetäjän on hallittava itse. Se on apuneuvo, joka auttaa ymmärtämään mitä yrityksessä tapahtuu: mistä tuotot ja kulut muodostuvat, mikä kannattaa ja miten kehitystä voi ohjata oikeaan suuntaan. Yritystoiminnan tapahtumapaljouden pelkistäminen tunnusluvuiksi auttaa näkemään olennaisen.Tämä kirja johdattaa selkeästi ja kattavasti hotelli- ja ravintola-alan sisäisen laskentatoimen ymmärtämiseen.

Kuvaus: Kirjanpidon voi ulkoistaa, mutta sisäinen laskentatoimi jokaisen yrittäjän ja liiketoiminnan vetäjän on hallittava itse. Se on apuneuvo, joka auttaa ymmärtämään mitä yrityksessä tapahtuu: mistä tuotot ja kulut muodostuvat, mikä kannattaa ja miten kehitystä voi ohjata oikeaan suuntaan. Yritystoiminnan tapahtumapaljouden pelkistäminen tunnusluvuiksi auttaa näkemään olennaisen.Tämä kirja johdattaa selkeästi ja kattavasti hotelli- ja ravintola-alan sisäisen laskentatoimen ymmärtämiseen.

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