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inmyheart
مشرف بالجامعة
Food Additives Databook
- Publisher: Wiley-Blackwell
- Number Of Pages: 1040
- Publication Date: 2001-10-15
- ISBN-10 / ASIN: 0632063955
- ISBN-13 / EAN: 9780632063956
- Binding: Hardcover
Product Description:
This major new reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic
institutions.
Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.
Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.
http://mihd.net/1m0svoa
http://rapidshare.com/files/114657400/fadb.rar
http://mihd.net/1m0svoa
http://rapidshare.com/files/114657400/fadb.rar
inmyheart
مشرف بالجامعة
Food Preservation Techniques
(Woodhead Publishing in Food Science and Technology)
(Woodhead Publishing in Food Science and Technology)
- Publisher: CRC
- Number Of Pages: 581
- Publication Date: 2003-11-03
- ISBN-10 / ASIN: 0849317576
- ISBN-13 / EAN: 9780849317576
- Binding: Hardcover
Product Description:
Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Topics covered include the new generation of natural preservatives, the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromising product safety.
http://rapidshare.com/files/39177944/Food.Preservation.Techniques.rar
Handbook of Food Analytical Chemistry
Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (eds.)
1. Edition - December 2004
129.- Euro / 204.- SFR
2004. 624 Pages, Hardcover
ISBN-10: 0-471-71817-3
ISBN-13: 978-0-471-71817-8 - John Wiley & Sons
Short description
This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
From the contents
VOLUME 2.
Preface.
Foreword to Current Protocols in Food Analytical Chemistry.
Contributors.
F: PIGMENTS AND COLORANTS.
F1. Anthocyanins.
F2. Carotenoids.
F3. Miscellaneous Colorants.
F4. Chlorophylls.
F5. Strategies for Measurement of Colors and Pigments.
G: FLAVORS.
G1. Smell Chemicals.
G2. Acid Tastants.
H: TEXTURE/RHEOLOGY.
H1. Viscosity of Liquids, Solutions, and Fine Suspensions.
H2. Compressive Measurement of Solids and Semi-Solids.
H3. Viscoelasticity of Suspensions and Gels.
I: Bioactive Food Components.
I1. Polyphenolics.
APPENDICES AND INDEXES.
A1. Abbreviations and Useful Data.
A2. Laboratory Stock Solutions, Equipment, and Guidelines.
A3. Commonly Used techniques
Suppliers Appendix.
Index.
http://www.filefactory.com/file/bc1ab3/
http://rapidshare.com/files/7282998/Current_Protocols_in_Food_Analytical_Chemistry.rar
Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (eds.)
1. Edition - December 2004
129.- Euro / 204.- SFR
2004. 624 Pages, Hardcover
ISBN-10: 0-471-71817-3
ISBN-13: 978-0-471-71817-8 - John Wiley & Sons
Short description
This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
From the contents
VOLUME 2.
Preface.
Foreword to Current Protocols in Food Analytical Chemistry.
Contributors.
F: PIGMENTS AND COLORANTS.
F1. Anthocyanins.
F2. Carotenoids.
F3. Miscellaneous Colorants.
F4. Chlorophylls.
F5. Strategies for Measurement of Colors and Pigments.
G: FLAVORS.
G1. Smell Chemicals.
G2. Acid Tastants.
H: TEXTURE/RHEOLOGY.
H1. Viscosity of Liquids, Solutions, and Fine Suspensions.
H2. Compressive Measurement of Solids and Semi-Solids.
H3. Viscoelasticity of Suspensions and Gels.
I: Bioactive Food Components.
I1. Polyphenolics.
APPENDICES AND INDEXES.
A1. Abbreviations and Useful Data.
A2. Laboratory Stock Solutions, Equipment, and Guidelines.
A3. Commonly Used techniques
Suppliers Appendix.
Index.
http://www.filefactory.com/file/bc1ab3/
http://rapidshare.com/files/7282998/Current_Protocols_in_Food_Analytical_Chemistry.rar
