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CRC Press
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Boca Raton
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Documentos disponibles de esta editorial (33)
documento electrónico
BRODY, AARON L., Autor ; EUGENE. R STRUPINSKY, Autor ; LAURI R. KLINE, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | 2001Active packaging, sometimes referred to as interactive or “smart” packaging, is intended to sense internal or external environmental change and to respond by changing its own properties or attributes and hence the internal package environment. A[...]texto impreso
NOLLET, LEO M. L. ; TOLDRA, FIDEL | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006In recent years the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, this book presents the latest developments concerning the quali[...]documento electrónico
MIKE STRINGER, Editor científico ; COLIN DENNIS, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2000Chilled food technology has had a very significant impact on the types of food eaten by consumers during the 1980s and 1990s. This method of food preservation has satisfied the desires of people for safe, reliable, ‘fresh’ products providing con[...]texto impreso
documento electrónico
Updated to reflect the latest data, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thres[...]documento electrónico
J. RALPH BLANCHFIELD, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2000The development of issues in food labelling has arisen only recently and is linked to the increasing sale of food in prepackaged form. In most industrialised economies, the food manufacturing industry is highly developed and sophisticated. Food [...]texto impreso
texto impreso
LELIEVELD, H. L. M., Autor ; NORTEMANS, S., Autor ; DE HAAN, S. W. H., Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | 2007Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the [...]documento electrónico
PETER ZEUTHEN, Editor científico ; LEIF BØGH- SØRENSEN, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2003Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collect[...]documento electrónico
DAVID S. ROBINSON, Editor científico ; ESKIN, N. A. MICHAEL, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | 2001Water is the most important diluent of water soluble food components and plasticizer (softener) of various water miscible polymeric compounds as well as often the main food component. Chemical reactions, enzymatic changes, and microbial growth m[...]documento electrónico
Fresh-cut produce has been one of the hottest commodities in grocery stores over the past 10 years. The industry soared to over $10 billion in U.S. retail and foodservice sales in 1999, and there are no signs of the trend slowing down (IFPA, 200[...]texto impreso
documento electrónico
JONGEN, WIM, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2002Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. Consumers increasingly require food products that preserve their nutritional value, retain a natural and fresh colour, flavour and [...]texto impreso
LORENZ, KLAUS J., Autor ; KULP, KAREL, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1991documento electrónico
ZHANG, MIN, Editor científico ; BHESH BHANDARI, Editor científico ; ZHONGXIANG FANG, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | 2017texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Food processing : units of Operation § Dehydrated Vegetables: Principles § Drying Tropical Fruits§ Drying Pears § Freeze Drying § Thermal processing : principles and applications § Heat Transfer § Temperature Time § Modeling of Thermal Process[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Bakery Products § Chocolate § Mozzarella Cheeses § Processed Cheese § Yogurt § Eggs § Frozen Desert § Edible Fats and Oils § Fats § Grain § Seafood Processing § Fish Paste, Surimi § Caviar, Roe § Thermal Processing of Meat § Frozen Meat Proces[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Carbohydrate § Protein Determination in Food and Agriculture Systems § Protein Denaturation § Food Protein Functionalities § Chemistry and Biochemistry of Fats § Physical Properties of Fats § Water Soluble Vitamins § Fat Soluble Vitamins § Fun[...]texto impreso
HUI, Y. H., Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006§ Sensory Science § Flavor of Frozen Foods § Textures of Frozen Foods § Chemical and Physical Aspects of Color in Frozen Muscle-based Foods § Fermentation § Quality and Flavour of Fermented Products § Meat Fermentation § Liquid Fermented Milk Pr[...]documento electrónico
DA-WEN SUN, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 2006Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, [...]texto impreso
Historically, the purpose of food packaging was simply to contain foods, protect them from the environment, and aid in food preservation. Current innovative food packaging systems ensure better protection of foods as well as efficient quality pr[...]documento electrónico
CHRISTOPHER J. KENNEDY, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2000As I write this preface, the end of the second millennium is rapidly approaching. By the time this text is read, however, the excitement of the millennium will be long forgotten. We will all be back at work, endeavouring in our different ways to[...]documento electrónico
The surge of interest in cannabis-based medicinal products has put an extremely high demand on testing capabilities, particularly for contaminants such as heavy metals, which are naturally taken up through the roots of the plants from the soil, [...]documento electrónico
THOMAS OHLSSON, Editor científico ; NILS BENGTSSON, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2002The term ‘minimal processing’ has been defined in various ways, for example very broadly as ‘the least possible treatment to achieve a purpose’ (Manvell, 1996). A more specific definition which addresses the question of purpose describes minimal[...]documento electrónico
N. MAGAN, Editor científico ; M. OLSEN, Editor científico | Boca Raton [ESTADOS UNIDOS] : CRC Press | 2004Leading researchers in the field are discovering that mycotoxins pose a significant health risk in both animal feed and foods for human consumption. However, the pace of distributing current information on their findings has been lagging until n[...]documento electrónico
MOHAMMED WASIM SIDDIQUI, Editor científico ; ASGAR ALI, Editor científico | Oakville [CANADA] : Apple Academy Press | 2017texto impreso
Whatever your ICP-MS experience, you probably know that there are many textbooks compiled and edited by academics that approach ICP-MS from a purely theoretical and fundamental perspective, but there aren’t any books that provide a practical per[...]texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1968Quality control in the food industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging[...]texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1972Quality Control in the Food Industry, focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, proces[...]texto impreso
documento electrónico
Refineries must not only adapt to evolving environmental regulations for cleaner product specifications and processing, but also find ways to meet the increasing demand for petroleum products,particularly for liquid fuels and petrochemical feeds[...]documento electrónico
Soft drink is the name commonly given to a nonalcoholic beverage that is consumed cooled or chilled, as opposed to a hot beverage, like tea or coffee. Soft drinks fall into several categories distinguished by the industry as carbonates, still dr[...]documento electrónico
PHILIP RICHARDSON, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2001Thermal technologies have been at the core of food preservation and production for many years. Temperature is well known to be one of the major preservation mechanisms that can be applied by the food processor to render food products commerciall[...]