Tecnología de alimentos y bebidas

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas (2178)

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas
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  • Multisensorisches Marketing und Gesundheit
    Tobias Abt
    Wie beeinflussen Sinneseindrücke unsere Ernährung – und unsere Gesundheit? Das in der Lebensmittelindustrie eingesetzte multisensorisches Marketing kombiniert visuelle, auditive, gustatorische, olfaktorische und haptische Elemente, um Kaufentscheidungen und Essgewohnheiten zu prägen. Richtig eingesetzt kann es gesunde Lebensmittel attraktiver machen, das Geschmackserlebnis posi...
    Disponible

    93,15 €

  • Cheese and Cheesemaking Explained Through Chemistry & Microbiology
    Mark Edward Johnson
    Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered. ...
    Disponible

    67,22 €

  • 2023 Food Code
    FDA US Food and Drug Administration
    2023 Food CodeThe purpose of this United States Department of Health and Human Services, U.S. Food and Drug Administration, 2023 Food Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. ...
    Disponible

    50,25 €

  • Insects for Human Consumption
    José Manuel Lorenzo
    Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges. ...
    Disponible

    171,35 €

  • ServSafe Manager Certification Study Guide 2026
    Meridian Certification Press
    Comprehensive study guide for the ServSafe Manager Certification Exam. Covers all exam content areas including food safety principles, contamination prevention, the flow of food, HACCP, sanitation, pest management, and regulatory compliance.Includes 240 original practice questions with detailed answer explanations. Adversarially verified for accuracy.Independent publication not...
    Disponible

    48,59 €

  • Fermented Milk and Dairy Products
    Anil Kumar Puniya
    This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products,...
    Disponible

    96,58 €

  • Design Thinking for Food and Beverage Innovation
    Alex Nielsen
    Combining up-to-date theory and practice, this book provides an overview of how to incorporate a holistic, pragmatic ’Design Thinking’ inspired methodology into F&B product design. Ideal for industry professionals, it is a valuable resource for those passionate about food and beverages eager to start their first or next innovation project. ...
    Disponible

    151,15 €

  • Leather
    K. J. Adcock
    Imagine the scent of tanned hide mingling with the echo of nineteenth-century workshops, where the secrets of transforming raw skins into supple, enduring leather shaped the very fabric of British industry. Here lies a world where science and craft entwine, revealing the artistry and precision behind materials once so commonplace, now revered for their complexity and heritage. ...
    Disponible

    18,01 €

  • Cannabinoids in Food Science
    António A. Vicente / Luís Loureiro / Shahnshah E. Azam
    This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-edge science, providing a detailed look at phytocannabinoids, endocannabinoids, and synthetic cannabinoids. With a special focus on food applications, the book examines how canna...
    Disponible

    72,21 €

  • The Relation of Atmospheric Humidity to the Deterioration of Evaporated Apples in Storages
    Charles W. Culpepper / Joseph S. Caldwell
    'The Relation of Athmospheric Humidity to the Deterioration of Evaporated Apples in Storages' is a meticulous scientific investigation into the factors governing the preservation of dried fruit. Conducted by researchers Charles W. Culpepper and Joseph S. Caldwell, this work explores the critical interplay between environmental moisture and the chemical and physical changes that...
    Disponible

    15,61 €

  • Ice Cream
    Grover Dean Turnbow
    'Ice Cream' is a comprehensive and foundational study on the science and art of commercial ice cream production. Written by Grover Dean Turnbow, this work serves as an essential guide for students, manufacturers, and dairy scientists interested in the mechanics of frozen desserts. The book delves into the technical aspects of the industry, covering everything from the selection...
    Disponible

    27,98 €

  • Cane Sugar and Its Manufacture
    H. C. Prinsen Geerligs
    'Cane Sugar and Its Manufacture' is a comprehensive and authoritative technical treatise on the production and processing of sugar cane. Written by Dr. H. C. Prinsen Geerligs, a renowned expert in the field, this work provides a detailed exploration of the chemical and physical properties of sugar cane juice and the various stages of its transformation into sugar. The book cove...
    Disponible

    26,95 €

  • Scientific Preservation of Food
    Thomas M Rector
    'Scientific Preservation of Food' offers a detailed examination of the principles and practices that form the foundation of food science and technology. Written during a period of significant industrial advancement, this work provides a systematic overview of how various foods can be preserved to maintain their safety, nutritional value, and palatability over time.The text expl...
    Disponible

    17,53 €

  • Separation of the Amyloses in Some Common Starches
    HAROLD A IDDLES
    'Separation of the Amyloses in Some Common Starches' is a detailed scientific exploration into the biochemical composition of starch, a fundamental carbohydrate. Authored by Harold A. Iddles, this work addresses the complex challenge of isolating and analyzing the various components of starch-specifically amylose and amylopectin-found in common plant sources. At the time of its...
    Disponible

    15,63 €

  • The Chemistry of Wheat Flour
    C. H. Bailey
    'The Chemistry of Wheat Flour' provides a comprehensive scientific examination of the biochemical and physical properties of wheat and its derivatives. Written by C. H. Bailey, this foundational text delves into the intricate relationship between the chemical composition of wheat and its performance in milling and baking. The work covers essential topics such as the proteins of...
    Disponible

    26,09 €

  • A Physico-Chemical Study of Pectin
    Lucia E. Edson
    'A Physico-Chemical Study of Pectin' is a rigorous scientific exploration into the complex nature of pectin, a structural heteropolysaccharide essential to the cell walls of terrestrial plants. Authored by Lucia E. Edson, this work investigates the fundamental chemical composition and physical behavior of pectic substances, which play a critical role in the food industry, parti...
    Disponible

    15,79 €

  • A Physico-Chemical Study of Cracker Dough Fermentation
    Arnold Johnson
    'A Physico-Chemical Study of Cracker Dough Fermentation' is a rigorous scientific investigation into the complex chemical and physical transformations that occur during the leavening process of commercial cracker production. This work provides a detailed analysis of how fermentation affects the structural quality and final texture of dough, applying precise laboratory methodolo...
    Disponible

    17,69 €

  • The Physical Science of Flour Milling
    Ernest Darwin Simon
    'The Physical Science of Flour Milling' provides a detailed and technical examination of the mechanical and scientific principles underlying the production of flour. This work delves into the complexities of grain processing, offering a systematic analysis of the machinery and physical processes involved in transforming wheat into its refined forms.The book explores key topics ...
    Disponible

    23,13 €

  • Physics and Chemistry Applied to Flour Milling
    Armand J. H. Houssa
    'Physics and Chemistry Applied to Flour Milling' is a comprehensive technical guide that explores the scientific foundations of the milling industry. Written to bridge the gap between pure science and industrial practice, the work delves into the physical properties of wheat and the chemical transformations that occur during the refining process. It provides an in-depth analysi...
    Disponible

    23,13 €

  • Aluminum Compounds in Food
    Ernest Ellsworth Smith
    'Aluminum Compounds in Food' is a detailed scientific exploration into the presence, chemical behavior, and physiological effects of aluminum within the human diet. Authored by Ernest EllsWorth Smith, this comprehensive work examines the diverse ways aluminum enters the food supply, whether through natural occurrence in soil and water or as a result of industrial processing and...
    Disponible

    26,94 €

  • Alum in Baking Powder
    Royal Baking Powder Company
    'Alum in Baking Powder' is a comprehensive examination of the scientific and health-related debates surrounding the use of aluminum compounds in food preparation during the early 20th century. This collection of findings and arguments explores the physiological effects of alum-based leavening agents, contrasting them with other chemical alternatives available at the time.The wo...
    Disponible

    20,16 €

  • Grundib Der Bierbrauerie
    C. J. Lintner
    'Grundib Der Bierbrauerie' von Dr. C.J. Lintner bietet eine umfassende und wissenschaftlich fundierte Einführung in die Kunst und Technik des Bierbrauens. Dieses Fachwerk widmet sich eingehend den chemischen und biologischen Prozessen, die für die Herstellung hochwertiger Biere unerlässlich sind. Der Autor erläutert systematisch die Behandlung der Rohstoffe wie Gerste, Malz...
    Disponible

    23,23 €

  • Glue and Gelatin
    Jerome Alexander
    'Glue and Gelatin' provides an authoritative and comprehensive examination of the chemistry and manufacturing processes behind two of the most versatile industrial products of the early twentieth century. Jerome Alexander, a distinguished chemist, meticulously explores the physical and chemical properties of these substances, offering deep insights into their production from an...
    Disponible

    23,04 €

  • Pre-Cooling and Transport of Fruit
    E. A. Griffiths
    'Pre-Cooling and Transport of Fruit: In the Union of South Africa' is a comprehensive technical study focusing on the critical intersection of agricultural science and industrial logistics. Written by E. A. Griffiths during a pivotal era for the international food trade, this work examines the methodologies and technological requirements necessary for the successful export of p...
    Disponible

    17,17 €

  • The Care and Handling of Milk
    Harold E. Ross
    'The Care and Handling of Milk' is a comprehensive and practical guide dedicated to the scientific and hygienic principles of dairy production and distribution. Written by Harold E. Ross, this work serves as an essential resource for understanding the complexities of ensuring milk quality from the farm to the consumer. The text delves into the biological and chemical properties...
    Disponible

    27,12 €

  • Masa Cocida, Mieles, Y Azúcar en El Departamento De Los Tachos
    A. L. Webre
    'Masa Cocida, Mieles, Y Azúcar en El Departamento De Los Tachos' es un exhaustivo tratado técnico que profundiza en los procesos fundamentales de la industria azucarera, centrándose específicamente en la fase crítica de la cristalización en el departamento de los tachos. Escrita por el experto A. L. Webre, esta obra ofrece un análisis detallado sobre el manejo de la masa co...
    Disponible

    20,11 €

  • The Development of the Flour-Milling Industry in the United States, With Special Reference to the Industry in Minneapolis
    Charles Byron Kuhlmann
    'The Development of the Flour-Milling Industry in the United States' provides a comprehensive historical analysis of one of America’s most vital early industries. Focusing on the evolution of grain processing from colonial times through the early 20th century, Charles Byron Kuhlmann examines the economic and technological shifts that transformed a local craft into a global ente...
    Disponible

    27,03 €

  • A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating
    Konrad C. Hsu
    'A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating' is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potenc...
    Disponible

    15,72 €

  • Food Products
    Henry C. Sherman
    'Food Products' by Henry C. Sherman is an authoritative and comprehensive examination of the chemical composition, nutritional value, and production processes of various food groups. Written by one of the pioneering figures in nutritional science, this work offers a detailed analysis of essential foodstuffs, including dairy, eggs, meat, cereals, fruits, and vegetables. Sherman ...
    Disponible

    34,68 €

  • Food Products Their Source, Chemistry and Use
    E. H. S. Bailey / Herbert S. Bailey
    'Food Products Their Source, Chemistry and Use' is a comprehensive scientific and historical survey of the global food supply. Written by E. H. S. Bailey and Herbert S. Bailey, this work delves into the chemical composition, manufacturing processes, and nutritional values of a wide array of dietary staples. From cereals and legumes to fruits, meats, and beverages, the text expl...
    Disponible

    31,81 €


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