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.

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.

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods.

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods.

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.

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 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering.

Kansikuva

Kansikuva

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.

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.

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.

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

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…

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…

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