P berry ottaway (36 resultados)

Paperback. Condición: Very Good. First Edition. viii, 86 pages, tables, figures, further reading. Light creasing and handling wear to covers. 10235.

Condición: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

1st ed. 17 x 24 cm. 320 pages. HC 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: As New. Unread book in perfect condition.

PF. Condición: New.

Condición: New.

Condición: New. In English.

Condición: New. pp. 284.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - The roleofvitamins inhuman nutrition is an importantaspectofnutrition and food science, and our knowledge in this area is still advancing. Over the last few years there has been a considerable consumer awareness ofnutrition and healthy eating which has been enhanced by numerous articles in the media and by nutritional labellingon products. As aconsequence, the food industry has hadtobecomemore concernedwiththenutritional valueofproductsandthemaintenanceofguaranteed micronutrient levels. While the food industry has the responsibility ofproducing foods that provide a realistic supply ofnutrients, including vitamins, it is now also required to offer products with ahigh degree ofconvenience and long shelflives. Vitamins are a group of chemical compounds which are relatively unstable. They are affected by a number of factors such as heat, light and other food components and also by the processes needed to preserve the food or to convert it into consumer products (e.g. pasteurisation, sterilisation, extrusion, irradiation, etc.). The result ofthese interactions may be a partial or total loss ofthe vitamins. Food technology is concerned with both the maintenance ofvitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes such as baby and infantfoods and slimming foods need to be enriched or fortified with vitamins and other micronutrients. In addition to being essential nutrients, some vitamins have an important role astechnological additives infoods andcanbefound acting as colours, antioxidants and texture improvers.…

Condición: New. In English.

Taschenbuch. Condición: Neu. The Technology of Vitamins in Food | P. Berry Ottaway | Taschenbuch | x | Englisch | 2012 | Springer | EAN 9781461358893 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condición: New.

Buch. Condición: Neu. Neuware - The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.…

Condición: New.

Condición: New. In English.

Condición: New. 1993. 1993rd Edition. hardcover. . . . . .

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - InhaltsangabeMain Biological Functions Of Vitamins. Natural Occurrence of Vitamins. Nutritional Aspects. Industrial Production of Vitamins. Stability of Vitamins. Principles of Vitamin Fortification of Foods. Applications of Vitamin Fortification of Foods. Vitamin Analysis in Foods. Vitamins as Food Technological Aids. Legislative Trends. References. Index.…

Condición: Sehr gut. Zustand: Sehr gut | Seiten: 284 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condición: New. pp. 284.

Condición: New. 1993. 1993rd Edition. hardcover. . . . . . Books ship from the US and Ireland.

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

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Brand New. 1st edition. 296 pages. 9.25x6.25x0.75 inches. In Stock.

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

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The roleofvitamins inhuman nutrition is an importantaspectofnutrition and food science, and our knowledge in this area is still advancing. Over the last few years there has been a considerable consumer awareness ofnutrition and healthy eating which has been enhanced by numerous articles in the media and by nutritional labellingon products. As aconsequence, the food industry has hadtobecomemore concernedwiththenutritional valueofproductsandthemaintenanceofguaranteed micronutrient levels. While the food industry has the responsibility ofproducing foods that provide a realistic supply ofnutrients, including vitamins, it is now also required to offer products with ahigh degree ofconvenience and long shelflives. Vitamins are a group of chemical compounds which are relatively unstable. They are affected by a number of factors such as heat, light and other food components and also by the processes needed to preserve the food or to convert it into consumer products (e.g. pasteurisation, sterilisation, extrusion, irradiation, etc.). The result ofthese interactions may be a partial or total loss ofthe vitamins. Food technology is concerned with both the maintenance ofvitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes such as baby and infantfoods and slimming foods need to be enriched or fortified with vitamins and other micronutrients. In addition to being essential nutrients, some vitamins have an important role astechnological additives infoods andcanbefound acting as colours, antioxidants and texture improvers. 284 pp. Englisch.…

Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condición: New. Print on Demand pp. 284 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Condición: New. PRINT ON DEMAND pp. 284.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 1 Biological functions of vitamins.- 1.1 Introduction.- 1.2 Retinol (vitamin A) and the provitamin carotenoids.- 1.3 Vitamin D.- 1.4 Vitamin E (tocopherol).- 1.5 Vitamin K.- 1.6 Thiamin.- 1.7 Riboflavin.- 1.8 Pyridoxin.- 1.9 Niacin.- 1.10 Vitamin B12.- 1.11. …

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -1 Biological functions of vitamins.- 1.1 Introduction.- 1.2 Retinol (vitamin A) and the provitamin carotenoids.- 1.3 Vitamin D.- 1.4 Vitamin E (tocopherol).- 1.5 Vitamin K.- 1.6 Thiamin.- 1.7 Riboflavin.- 1.8 Pyridoxin.- 1.9 Niacin.- 1.10 Vitamin B12.- 1.11 Folates.- 1.12 Pantothenic acid.- 1.13 Biotin.- 1.14 Taurine and choline.- 1.15 Carnitine.- 1.16 Ascorbic acid.- 1.17 Other organic trace constituents of food.- 1.18 Vitamins and 'free radical' damage.- Further reading.- 2 Natural occurrence of vitamins in food.- 2.1 Fat soluble vitamins and carotenoids.- 2.2 Water soluble vitamins.- References.- 3 Nutritional aspects of vitamins.- 3.1 Vitamin deficiency diseases.- 3.2 Recommended daily allowances.- 3.3 Safety.- References.- 4 Industrial production.- 4.1 Introduction.- 4.2 Vitamin production.- References.- 5 Stability of vitamins in food.- 5.1 Introduction.- 5.2 Fat soluble vitamins.- 5.3 Water soluble vitamins.- 5.4 Vitamin-vitamin interactions.- 5.5 Processing losses.- 5.6 Irradiation.- 5.7 Food product shelf life.- 5.8 Protection of vitamins.- References.- 6 Vitamin fortification of foods (specific applications).- 6.1 Addition of vitamins to foods.- 6.2 Beverages.- 6.3 Cereal products.- 6.4 Dairy products.- 6.5 Confectionery.- References.- 7 Vitamins as food additives.- 7.1 Ascorbic acid (vitamin C).- 7.2 Carotenoids (provitamins A).- 7.3 Riboflavin (vitamin B2).- 7.4 Niacin.- 7.5 dl- -tocopherol (vitamin E).- References.- 8 Vitamin analysis in foods.- 8.1 Introduction.- 8.2 Oil soluble vitamins.- 8.3 The B-group vitamins.- 8.4 Vitamin C.- References.- 9 Food fortification.- 9.1 General policies for nutrient additions.- 9.2 Legislation concerning addition of nutrients to foods.- 9.3 Claims for nutrients and labelling of fortified foods.- 9.4 Restrictiveregulations and policies on health claims.- 9.5 The stability of vitamins.- 9.6 Additions of iron sources to foods and drinks.- 9.7 Communicating nutrition.- 9.8 Conclusion.- References.- Appendix 1: Chemical and physical characteristics of vitamins.- Appendix 2: Recommended nutrient reference values for food labelling purposes.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch. …