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.

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…

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…

Description: Book covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now…

Description: Book covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now…

Description: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods…

Description: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods…

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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