Springer us copernicus jun 1996 (4 resultados)
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The label on your product is the most important document you produce. Ask any customer; it is often the only communication they have with you. This book is about getting your labeling and product information right, and that is more important t…han getting customers to buy your products. It is about ensuring that they buy them again, and again. Written primarily for the fast moving consumer goods industries such as food, chemicals, cosmetics and health, this book is also essential reading for anyone involved in label writing and design, or product information in any context. Tony Holkham is a consultant providing expertise to a range of industries. He has written in-house labeling manuals, published articles and runs training courses on the subject.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 236 pp. Englisch.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 160,49
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Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the che…mical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves tobe academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 268 pp. Englisch.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 160,49
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Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The advent of sophisticated packaging materials and methods had stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable price. Contemporary di…stribution methods are not without problems however, and specifically related to packaging is the possibility of migration--the contamination of food by components of the materials in contact with it. In this area, both technology and regulations are well developed, but basic science, for a variety of reasons, has tended to advance less quickly. This book addresses the basic science of migration. The editor has brought together a range of authors, all of whom are acknowledged experts in their fields, to provide a timely and concise overview of this important topic. Covering basic science, common materials and the major regulations in North America, Europe and Japan, this book will become a key information source in every library concerned with food technology. Food technologists, manufacturers of packaging and other food contact materials and regulatory professionals will all find this book an indispensable reference source.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 320 pp. Englisch.
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Idioma: Inglés
Editorial: Springer US, Copernicus Jun 1996, 1996
Serie: Food Engineering, Libro 18 de 46. Libro 18 de 46 - Food Engineering
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 160,49
Envío por EUR 60,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical infor…mation, from the physical chemical and microbiological changes in food dehydration to its packaging aspects.The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and descriptions of drying processes based on different theoretical approaches.The second half of the text focuses on the specific methods used in the dehydration process, including the mass and energy balances, with illustrations on each of the drying alternatives. The drying operations described are: cabinet, spray, drum drying, freeze dehydration, vacuum, sun, microwave, fluidized bed, osmotic dehydration, and extrusion cooking.The book concludes with a section designed to help the reader determine the appropriate method of packaging materials for dehydrated foods. Bringing together essential information on fundamental and applied engineering aspects of food dehydration, this book will prove to be an invaluable resource to all food technologists, chemical engineers working in the food industry and professionals in the drying business. Senior and graduate students in food processing and food science careers will also value this reference guide as an essential part of their studies.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 352 pp. Englisch.
