Bakalis serafim (30 resultados)

X, 358 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. In English.

Hardcover. Condición: New.

Condición: New.

Condición: New. In English.

Condición: New.

Hardcover. Condición: Brand New. 1st edition. 372 pages. 9.00x6.00x1.00 inches. In Stock.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can b.

Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.…

Hardcover. Condición: Brand New. 368 pages. 9.25x6.10x1.06 inches. In Stock.

Condición: New.

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - For the first time, this singular and comprehensive text presents a focus onquantitative studies aiming to describe food digestion and the tools that are available for quantification.Acase study relevant to real-world applicationsplaces this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products.Interdisciplinary Approaches to Food Digestionundertakes amultidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This bookpresents a unique, useful reference work toscientists, students, and researchersin the area offood science, engineering, and nutrition. Over the last two decades therehas beenan increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-beingbecomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. WithInterdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.…

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Buch. Condición: Neu. Neuware - This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.…

Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.…

Condición: new. Questo è un articolo print on demand.

Condición: new. Questo è un articolo print on demand.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Dr. Ourania Gouseti is a professor in the Chemical Engineering department at&nbspUniversity of Birmingham in Birmingham, UK.Dr. Gail&nbspGail Bornhorst is a professor in the Food Science and Technology Department at&nbspUniversity of .…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -For the first time, this singular and comprehensive text presents a focus onquantitative studies aiming to describe food digestion and the tools that are available for quantification.Acase study relevant to real-world applicationsplaces this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products.Interdisciplinary Approaches to Food Digestionundertakes amultidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This bookpresents a unique, useful reference work toscientists, students, and researchersin the area offood science, engineering, and nutrition. Over the last two decades therehas beenan increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-beingbecomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. WithInterdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach. 368 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. 372 pp. Englisch. …

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition.Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 368 pp. Englisch.…

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. …