9781788017152 - oral processing and consumer perception: biophysics, food microstructures and health: volume 30 (food chemistry, function and analysis) (14 resultados)
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 180,69
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 182,69
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 182,79
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
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EUR 213,83
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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 researche…d 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.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 240,67
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Condición: New. In.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 242,93
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Condición: As New. Unread book in perfect condition.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 240,66
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Condición: New.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 259,34
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Condición: New.
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Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
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EUR 215,18
Envío por EUR 43,88Se envía dentro de Estados Unidos de AmericaCantidad disponible: 6 disponibles
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 researche…d 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.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 265,48
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
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 researche…d 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.
- Más imágenes
Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 267,93
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Condición: As New. Unread book in perfect condition.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 232,43
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Gebunden. 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.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 248,88
Envío por EUR 76,16Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
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 researche…d 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.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 286,66
Envío por EUR 63,40Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
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 res…earched 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.
