Granato daniel (18 resultados)
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Librería: Books in my Basket, New Delhi, IndiaBooks in my Basket
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Hardcover. Condición: New. ISBN:9788126563593.
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- Primera edición
Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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EUR 140,14
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Hardcover. Condición: New. 1st Edition. Contents: Section I: 1. The use and importance of design of experiments (DOE) in process modelling in food science and technology. 2. The use of correlation, association and regression to analyze processes and products. 3. Case study: Optimization of enzyme-aided extraction of polyphenols…from unripe apples by response surface methodology. 4. Case study: Statistical analysis of eurycomanone yield using a full factorial design. Section II: 5. Applications of principal component analysis (PCA) in food science and technology. 6. Multiple factor analysis: Presentation of the method using sensory data. 7. Cluster analysis: Application in food science and technology. 8. Principal component regression (PCR) and partial least squares regression (PLSR). 9. Multiway methods in food science. 10. Multidimensional scaling (MDS). 11. Application of multivariate statistical methods during new product development -- Case study: Application of principal component analysis and hierarchical cluster analysis on consumer liking data of orange juices. 12. Multivariate image analysis. 13. Case Study: Quality control of Camellia sinensis and Ilex paraguariensis teas marketed in Brazil based on total phenolics, flavonoids and free-radical scavenging activity using chemometrics. Section III: 14. Statistical approaches to develop and validate microbiological analytical methods. 15. Statistical approaches to the analysis of microbiological data. 16. Statistical modelling of anthropometric characteristics evaluated on nutritional status. 17. Effects of paediatric obesity: a multivariate analysis of laboratory parameters. 18. Development and application of predictive microbiology models in foods. 19. Statistical approaches for the design of sampling plans for microbiological monitoring of foods. 20. Infrared spectroscopy detection coupled to chemometrics to characterize foodborne pathogens at a subspecies level. Section IV: 21. Multivariate statistical quality control. 22. Application of neural-based algorithms as statistical tools for quality control of manufacturing processes. 23. An integral approach to validation of analytical fingerprinting methods in combination with chemometric modelling for food quality assurance. 24. Translating randomly fluctuating QC records into the probabilities of future mishaps. 25. Application of statistical approaches for analysing the reliability and maintainability of food production lines: a case study of mozzarella cheese. Index. Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 165,90
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 185,28
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 191,07
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Condición: New.
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Librería: HPB-Red, Dallas, TX, Estados Unidos de AmericaHPB-Red
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EUR 193,54
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Hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 186,31
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 196,07
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Condición: New.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 204,10
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Condición: New. In.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 227,43
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Condición: As New. Unread book in perfect condition.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 227,74
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Condición: As New. Unread book in perfect condition.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 250,41
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Hardback. Condición: New. Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the b…asic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 209,50
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Condición: New. Toxicological safety of polyphenols in foods is explained and discussed Application of polyphenols in dairy and nondairy foods is discussed Effects of polyphenols on food preservation/shelf-life are explainedVolu.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 236,89
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Hardback. Condición: New. Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the b…asic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 155,63
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Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science & Technology, Academic Press, 2021
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 160,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bio…activity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated. Englisch.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 190,07
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Hardcover. Condición: Brand New. 230 pages. 9.00x6.00x0.75 inches. In Stock. This item is printed on demand.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 160,00
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Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactiv…ity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.
