Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Food [[electronic resource]]
| Food [[electronic resource]] |
| Autore | Coultate Tom |
| Edizione | [5th ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2008 |
| Descrizione fisica | 1 online resource (522 p.) |
| Disciplina | 664.07 |
| Collana | RSC paperbacks Food |
| Soggetto topico |
Food -- Analysis
Food -- Chemical constituents & properties Food -- Composition Food - Composition Food - Analysis Health & Biological Sciences Diet & Clinical Nutrition |
| ISBN |
1-84973-740-1
1-62198-201-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food The Chemistry of its Componets Ed 5_PRINT; i_iv; v_vi; vii_x; xi_xvi; xvii; xviii_xx; 001_005; 006_048; 049_096; 097_158; 159_213; 214_264; 265_311; 312_358; 359_380; 381_438; 439_454; 455_474; 475_479; 480_501 |
| Altri titoli varianti |
Food
Food - The Chemistry of its Components |
| Record Nr. | UNINA-9911004706203321 |
Coultate Tom
|
||
| Cambridge, : Royal Society of Chemistry, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set
| Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set |
| Autore | Hui Y. H |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2007 |
| Descrizione fisica | 1 online resource (2317 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChandanRamesh C
ClarkStephanie CrossNanna A DobbsJoannie C HurstW. Jeffrey NolletLeo M. L ShimoniEyal SinhaNirmal SmithErika B SurapatSomjit Toldr?Fidel TitchenalAlan |
| Soggetto topico |
Food -- Composition -- Handbooks, manuals, etc
Food -- Composition Food industry and trade -- Handbooks, manuals, etc Food industry and trade Food Chemical Engineering Chemical & Materials Engineering Engineering & Applied Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90104-7
9786610901043 0-470-11355-3 0-470-11354-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; PART A: FOOD MANUFACTURING: BACKGROUND; Section I: Principles and Establishments Classification; 1. Fundamentals of Food Manufacturing; 2. Fermented Products and Their Manufacture; 3. Food Manufacturing in the United States: Standard Industrial Classification; Section II: Flavors: Food Processing, Product Developments, and Recent Advances; 4. Food Flavorings: Principles of Applications; 5. Product Development; 6. Extraction Modes; 7. Distillation and Drying; 8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. Flavor Production by Solid and Liquid Fermentation; 11. Herbs, Spices, and Essential Oils; Section III: Food Sanitation and Establishment Inspection; 12. FDA GMPs, HACCP, and the Food Code; 13. Food Establishment Inspection; PART B: FOOD PRODUCTS MANUFACTURING; Section IV: Bakery Products; 14. Manufacturing of Bread and Bakery Products; 15. Muffins and Bagels; 16. Fundamentals of Cakes: Ingredients and Production; 17. Traditional Italian Products from Wheat and Other Starchy Flours; 18. Flavor Migration in Solid Food Matrices Section V: Beverages19. Carbonated Beverages; 20. The Beer Brewing Process: Wort Production and Beer Fermentation; 21. Manufacture of Whisky; Section VI: Cereals: Rice and Noodles; 22. Rice-Based Products; 23. Asian (Oriental) Noodles and Their Manufacture; Section VII: Cheeses; 24. Cheddar and Related Hard Cheeses; 25. Pasteurized Process and Related Cheeses; 26. Cottage Cheese; 27. Cheese Varieties Made by Direct Acidification of Hot Milk; 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel; Section VIII: Confectionery; 29. Chocolate and Cocoa 30. Confectionery: Inspection and EnforcementSection IX: Fats and Oils; 31. Margarine and Dairy Spreads: Processing and Technology; 32. Cream Products; 33. Influence of Processing on Virgin Olive Oil Quality; Section X: Fruits and Fruit Juices; 34. Apple: Production, Chemistry, and Processing; 35. Strawberries and Blueberries: Phytonutrients and Products; 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple; 37. Fruit Juices; 38. Dried Banana; 39. Fresh-Cut Fruits; Section XI: Functional Foods; 40. Functional Foods and Ingredients 41. Functional Foods: International Considerations42. Functional Foods Based on Dairy Ingredients; 43. Functional Properties of Milk Constituents; 44. Functional Foods Based on Meat Products; 45. Gluten-Free Cereal Products as a Functional Food; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds |
| Altri titoli varianti |
Handbook of Food Products Manufacturing, 2 Volume Set
Handbook of Food Products Manufacturing, Two-Volume Set |
| Record Nr. | UNINA-9910143688303321 |
|
Hui Y. H
|
||
| Hoboken, : Wiley, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
