Ferruzzi mario (11 Ergebnisse)

Zustand: 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.…

Zustand: Very Good. No Jacket. 3rd Edition. - Third Edition - Small mark to bottom edge of text block - ow/ a clean bright and tight book - Appears unread - xvi/903 pages.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2350grams, ISBN:9780123918840. …

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Brand New. 3rd edition. 912 pages. 11.00x1.60x8.50 inches. In Stock.

Zustand: New. In English.

Gebunden. Zustand: New. &Uumlber den Autor Nicolas Bordenave, PhD, Assistant Professor, Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, Canada Mario G. Ferruzzi, PhD, Professor of Food Science and N.

Hardcover. Zustand: Brand New. 315 pages. 8.50x5.75x0.75 inches. In Stock.

Zustand: New. Editor(s): Ferruzzi, Mario; Bordenave, Nicolas. Series: Institute of Food Technologists Series. Num Pages: 320 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 150 x 15. Weight in Grams: 666. . 2018. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Buch. Zustand: Neu. Neuware - A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world's foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. - Reviews the core concepts of food functionality and functionality evaluation methodologies - Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it - Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling - Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception - Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients - Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.…