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Couverture rigide. Zustand: Bon. Coll. "Sciences et Techniques Agro-alimentaires". Sciences. 2e édition entièrement revue. Préface de la 2e édition J. F. Guthmann. XXI + 450 p. Volume 4 seul. 1 seul volume ! 16x25 cm. 450 p. Cartonnage éditeur. Bon état. Intérieur en bon état. Fort in-4°.

gebundene Ausgabe. Zustand: Gut. 286 Seiten Der Erhaltungszustand des hier angebotenen Werks ist trotz seiner Bibliotheksnutzung sehr sauber und kann entsprechende Merkmale aufweisen (Rückenschild, Instituts-Stempel.). In ENGLISCHER Sprache. Sprache: Englisch Gewicht in Gramm: 610.

Zustand: Nuevo. Aditivos/auxiliares de fabricaci¢n en las industrias agroalimentarias editado por Acribia.

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

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

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Gebunden. Zustand: New.

Zustand: Gut. Zustand: Gut | Seiten: 720 | Sprache: Englisch | Produktart: Bücher | Water is recognized as being an important factor in numerous pheno­ mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual­ ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Taschenbuch. Zustand: Neu. Properties of Water in Foods | in Relation to Quality and Stability | D. Simatos (u. a.) | Taschenbuch | xxii | Englisch | 2011 | Springer | EAN 9789401087568 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Gebunden. Zustand: New. In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of .

Taschenbuch. Zustand: Neu. Neuware - Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever') Yen l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever') Yen l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Hardcover. Zustand: Brand New. volume 4 edition. 510 pages. 9.75x6.50x1.25 inches. In Stock.

Paperback. Zustand: Brand New. 720 pages. 9.25x6.10x1.63 inches. In Stock.

Hardcover. Zustand: Brand New. 286 pages. 9.75x6.50x0.75 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware -Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B. 720 pp. Englisch.

Buch. Zustand: Neu. Neuware - Lebensmittelverpackungen sind ständiger Weiterentwicklung unterworfen. Neue Materialien und Verpackungstechniken werden entwickelt und so entstehen immer wieder neue Möglichkeiten für die Industrie der Lebensmittelverpackung. Dieses Buch stellt einen umfassenden Überblick zur Verpackungstechnologie dar, die in verschiedenen Bereichen für Herstellung, Konservierung, Vertrieb und Marketing aller Arten von Lebensmittel wichtig ist. Vor allem werden Eigenschaften und Formen von möglichen Verpackungsmaterialien eingehend behandelt, die die Lebensmittelqualität beeinflussen können. Auch auf die neuen Entwicklungen der 'Harmonisierung' der Produkte in den EG-Ländern wird besonders eingegangen.

Hardcover. Zustand: Brand New. volume 1 edition. 367 pages. 9.75x6.75x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. volume 2 edition. 408 pages. 10.00x6.75x1.25 inches. In Stock.