Tecnología de alimentos y bebidas

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas (2182)

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas
Libros Eliminar filtro Tecnología, ingeniería, agricultura Eliminar filtro Eliminar filtro Química industrial Eliminar filtro Tecnología de alimentos y bebidas Eliminar filtro Quitar filtros
  • Multisensorisches Marketing und Gesundheit
    Tobias Abt
    Wie beeinflussen Sinneseindrücke unsere Ernährung – und unsere Gesundheit? Das in der Lebensmittelindustrie eingesetzte multisensorisches Marketing kombiniert visuelle, auditive, gustatorische, olfaktorische und haptische Elemente, um Kaufentscheidungen und Essgewohnheiten zu prägen. Richtig eingesetzt kann es gesunde Lebensmittel attraktiver machen, das Geschmackserlebnis posi...
    Disponible

    93,15 €

  • Cheese and Cheesemaking Explained Through Chemistry & Microbiology
    Mark Edward Johnson
    Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered. ...
    Disponible

    67,22 €

  • 2023 Food Code
    FDA US Food and Drug Administration
    2023 Food CodeThe purpose of this United States Department of Health and Human Services, U.S. Food and Drug Administration, 2023 Food Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. ...
    Disponible

    50,25 €

  • Insects for Human Consumption
    José Manuel Lorenzo
    Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges. ...
    Disponible

    171,35 €

  • ServSafe Manager Certification Study Guide 2026
    Meridian Certification Press
    Comprehensive study guide for the ServSafe Manager Certification Exam. Covers all exam content areas including food safety principles, contamination prevention, the flow of food, HACCP, sanitation, pest management, and regulatory compliance.Includes 240 original practice questions with detailed answer explanations. Adversarially verified for accuracy.Independent publication not...
    Disponible

    48,59 €

  • Fermented Milk and Dairy Products
    Anil Kumar Puniya
    This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products,...
    Disponible

    96,58 €

  • Design Thinking for Food and Beverage Innovation
    Alex Nielsen
    Combining up-to-date theory and practice, this book provides an overview of how to incorporate a holistic, pragmatic ’Design Thinking’ inspired methodology into F&B product design. Ideal for industry professionals, it is a valuable resource for those passionate about food and beverages eager to start their first or next innovation project. ...
    Disponible

    151,15 €

  • Leather
    K. J. Adcock
    Imagine the scent of tanned hide mingling with the echo of nineteenth-century workshops, where the secrets of transforming raw skins into supple, enduring leather shaped the very fabric of British industry. Here lies a world where science and craft entwine, revealing the artistry and precision behind materials once so commonplace, now revered for their complexity and heritage. ...
    Disponible

    18,01 €

  • Cannabinoids in Food Science
    António A. Vicente / Luís Loureiro / Shahnshah E. Azam
    This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-edge science, providing a detailed look at phytocannabinoids, endocannabinoids, and synthetic cannabinoids. With a special focus on food applications, the book examines how canna...
    Disponible

    72,21 €

  • The Relation of Atmospheric Humidity to the Deterioration of Evaporated Apples in Storages
    Charles W. Culpepper / Joseph S. Caldwell
    'The Relation of Athmospheric Humidity to the Deterioration of Evaporated Apples in Storages' is a meticulous scientific investigation into the factors governing the preservation of dried fruit. Conducted by researchers Charles W. Culpepper and Joseph S. Caldwell, this work explores the critical interplay between environmental moisture and the chemical and physical changes that...
    Disponible

    15,61 €

  • Ice Cream
    Grover Dean Turnbow
    'Ice Cream' is a comprehensive and foundational study on the science and art of commercial ice cream production. Written by Grover Dean Turnbow, this work serves as an essential guide for students, manufacturers, and dairy scientists interested in the mechanics of frozen desserts. The book delves into the technical aspects of the industry, covering everything from the selection...
    Disponible

    27,98 €

  • Cane Sugar and Its Manufacture
    H. C. Prinsen Geerligs
    'Cane Sugar and Its Manufacture' is a comprehensive and authoritative technical treatise on the production and processing of sugar cane. Written by Dr. H. C. Prinsen Geerligs, a renowned expert in the field, this work provides a detailed exploration of the chemical and physical properties of sugar cane juice and the various stages of its transformation into sugar. The book cove...
    Disponible

    26,95 €

  • Scientific Preservation of Food
    Thomas M Rector
    'Scientific Preservation of Food' offers a detailed examination of the principles and practices that form the foundation of food science and technology. Written during a period of significant industrial advancement, this work provides a systematic overview of how various foods can be preserved to maintain their safety, nutritional value, and palatability over time.The text expl...
    Disponible

    17,53 €

  • Separation of the Amyloses in Some Common Starches
    HAROLD A IDDLES
    'Separation of the Amyloses in Some Common Starches' is a detailed scientific exploration into the biochemical composition of starch, a fundamental carbohydrate. Authored by Harold A. Iddles, this work addresses the complex challenge of isolating and analyzing the various components of starch-specifically amylose and amylopectin-found in common plant sources. At the time of its...
    Disponible

    15,63 €

  • The Chemistry of Wheat Flour
    C. H. Bailey
    'The Chemistry of Wheat Flour' provides a comprehensive scientific examination of the biochemical and physical properties of wheat and its derivatives. Written by C. H. Bailey, this foundational text delves into the intricate relationship between the chemical composition of wheat and its performance in milling and baking. The work covers essential topics such as the proteins of...
    Disponible

    26,09 €

  • A Physico-Chemical Study of Pectin
    Lucia E. Edson
    'A Physico-Chemical Study of Pectin' is a rigorous scientific exploration into the complex nature of pectin, a structural heteropolysaccharide essential to the cell walls of terrestrial plants. Authored by Lucia E. Edson, this work investigates the fundamental chemical composition and physical behavior of pectic substances, which play a critical role in the food industry, parti...
    Disponible

    15,79 €

  • A Physico-Chemical Study of Cracker Dough Fermentation
    Arnold Johnson
    'A Physico-Chemical Study of Cracker Dough Fermentation' is a rigorous scientific investigation into the complex chemical and physical transformations that occur during the leavening process of commercial cracker production. This work provides a detailed analysis of how fermentation affects the structural quality and final texture of dough, applying precise laboratory methodolo...
    Disponible

    17,69 €

  • Pre-Cooling and Transport of Fruit
    E. A. Griffiths
    'Pre-Cooling and Transport of Fruit: In the Union of South Africa' is a comprehensive technical study focusing on the critical intersection of agricultural science and industrial logistics. Written by E. A. Griffiths during a pivotal era for the international food trade, this work examines the methodologies and technological requirements necessary for the successful export of p...
    Disponible

    17,17 €

  • The Care and Handling of Milk
    Harold E. Ross
    'The Care and Handling of Milk' is a comprehensive and practical guide dedicated to the scientific and hygienic principles of dairy production and distribution. Written by Harold E. Ross, this work serves as an essential resource for understanding the complexities of ensuring milk quality from the farm to the consumer. The text delves into the biological and chemical properties...
    Disponible

    27,12 €

  • A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating
    Konrad C. Hsu
    'A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating' is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potenc...
    Disponible

    15,72 €

  • Mould Growths Upon Cold-Store Meat
    C. G. Handsford / F. T. Brooks
    'Mould Growths Upon Cold-Store Meat' is a technical scientific investigation into the mycological issues affecting meat products during refrigeration and transit. Written by F.T. Brooks and C.G. Handsford, this work examines the various types of fungi that develop on meat kept in cold storage, including detailed studies of specific strains such as 'black spot' and other common ...
    Disponible

    15,72 €

  • Wheat Flour and Diet
    C. O. Swanson
    'Wheat Flour and Diet' provides a detailed examination of the relationship between wheat, its processing, and its role in human nutrition. Written by C. O. Swanson, this work bridges the gap between agricultural science and dietary health, exploring how the milling process transforms the raw grain into various types of flour. The text delves into the chemical composition of the...
    Disponible

    23,08 €

  • Food Products
    Henry Clapp Sherman
    'Food Products' is a comprehensive and scientific exploration of the various substances that comprise the human diet. Written by the renowned chemist Henry C. Sherman, this foundational work provides a detailed analysis of the production, composition, and nutritional value of a wide range of food groups, including dairy, meats, cereals, vegetables, and fruits.The text delves in...
    Disponible

    34,66 €

  • Food Infections and Food Intoxications
    Samuel Reed Damon
    'Food Infections and Food Intoxications' is a comprehensive scientific examination of the various biological and chemical agents that compromise food safety and human health. Written by Samuel Reed Damon, this foundational text explores the intricate relationship between microorganisms and the food supply, categorizing the risks into infections caused by living pathogens and in...
    Disponible

    26,12 €

  • Notas Sobre La Industria Azucarera De Java
    Manuel A. Del Valle / R. Fernández García
    'Notas Sobre La Industria Azucarera De Java' es un informe técnico y analítico detallado que explora el estado y los avances de la industria del azúcar en la isla de Java durante la primera mitad del siglo XX. Esta obra surge a partir de las observaciones y ponencias presentadas en el Tercer Congreso de la Asociación Internacional de Tecnólogos Azucareros, celebrado en Sura...
    Disponible

    20,09 €

  • Oiled Wrappers Oils and Waxes in the Control of Apple Scald
    Charles J.S. Brooks / D.F. Cooley / Fisher
    'Oiled Wrappers Oils and Waxes in the Control of Apple Scald' is a seminal scientific study focused on the preservation and postharvest health of commercially grown apples. Written by researchers Charles Brooks, J.S. Cooley, and D.F. Fisher, this work addresses the significant agricultural challenge of 'apple scald,' a physiological disorder that causes skin browning and reduce...
    Disponible

    15,66 €

  • Electrometrisch Vleeschonderzoek
    August Diemont
    'Electrometrisch Vleeschonderzoek' is een diepgaande wetenschappelijke studie van August Diemont over de toepassing van elektrometrische methoden binnen de vleeskeuring. Het werk richt zich op het gebruik van elektrische metingen, in het bijzonder de bepaling van de waterstofionenconcentratie, om de versheid en kwaliteit van vlees op een objectieve wijze vast te stellen. Diemon...
    Disponible

    21,10 €

  • Masa Cocida, Mieles, Y Azúcar en El Departamento De Los Tachos
    A. L. Webre
    'Masa Cocida, Mieles, Y Azúcar en El Departamento De Los Tachos' es un exhaustivo tratado técnico que profundiza en los procesos fundamentales de la industria azucarera, centrándose específicamente en la fase crítica de la cristalización en el departamento de los tachos. Escrita por el experto A. L. Webre, esta obra ofrece un análisis detallado sobre el manejo de la masa co...
    Disponible

    20,11 €

  • An Investigation of the Behavior of Pectic Materials in Apples and Other Plant Tissues
    A. S. Horne / M. H. Carre
    'An Investigation of the Behavior of Pectic Materials in Apples and Other Plant Tissues' is a seminal scientific study exploring the biochemical properties and structural changes of pectin within plant organisms. Focusing primarily on apples, the work delves into the complex processes of ripening and tissue degradation, providing detailed observations on how pectic substances e...
    Disponible

    17,26 €

  • The Cocoa and Chocolate Industry
    Arthur W. Knapp
    'The Cocoa and Chocolate Industry: The Tree; The Bean; The Beverage' provides a comprehensive overview of one of the world’s most beloved commodities, tracing the journey of cocoa from its botanical origins to the final consumer product. Written by Arthur W. Knapp, a recognized expert in the field, this work explores the lifecycle of the cocoa tree, the intricate processes of h...
    Disponible

    23,10 €


01 02 03 04 05 06 07 08 09 10 Última