Ditapis dengan
Sonocrystallization of fats
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the …
- Edisi
- -
- ISBN/ISSN
- 9781461476931
- Deskripsi Fisik
- VI, 66 lembar : il.
- Judul Seri
- -
- No. Panggil
- E176
Packaging for food preservation
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental…
- Edisi
- -
- ISBN/ISSN
- 9781461476849
- Deskripsi Fisik
- VIII, 193 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E175
Handbook of food factory design
Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, t…
- Edisi
- -
- ISBN/ISSN
- 9781461474500
- Deskripsi Fisik
- VIII, 504 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E173
Pore structure in food : simulation, measurement and applications
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail t…
- Edisi
- -
- ISBN/ISSN
- 9781461473541
- Deskripsi Fisik
- VIII, 50 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E172
Functionalized polymeric materials in agriculture and the food industry
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs produ…
- Edisi
- -
- ISBN/ISSN
- 9781461470618
- Deskripsi Fisik
- XIV, 367 lembar
- Judul Seri
- -
- No. Panggil
- E168
Ice cream
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and su…
- Edisi
- Seventh Edition
- ISBN/ISSN
- 9781461460961
- Deskripsi Fisik
- XIV, 462 lembar
- Judul Seri
- -
- No. Panggil
- E163
Laboratory exercises for sensory evaluation
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory pr…
- Edisi
- -
- ISBN/ISSN
- 9781461457138
- Deskripsi Fisik
- XIV, 151 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E160
Bacterial communication in foods
It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing†(QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,†is achieved for a concerted response to be initiated. Words such as “languageâ…
- Edisi
- -
- ISBN/ISSN
- 9781461456568
- Deskripsi Fisik
- X, 77 lembar : il. warna
- Judul Seri
- -
- No. Panggil
- E159
Proteomics in foods : principles and applications
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided…
- Edisi
- -
- ISBN/ISSN
- 9781461456261
- Deskripsi Fisik
- XVIII, 590 lembar
- Judul Seri
- -
- No. Panggil
- E158
Predictive microbiology in foods
Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is …
- Edisi
- -
- ISBN/ISSN
- 9781461455202
- Deskripsi Fisik
- VI, 128 lembar, il. warna
- Judul Seri
- -
- No. Panggil
- E157
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah