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C. Anandharamakrishnan （2）

Lucy J. Robertson （2）

Alper Gueven/ Zeynep Hicsasmaz Katnas （1）

Antonio M. Galvez Del Postigo Ruiz （1）

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Springer Verlag （30）

Textstream （3）

Springer Nature （1）

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共34筆商品，1/2頁

滿額折

Computational Fluid Dynamics Applications in Food Processing

作者：C. Anandharamakrishnan 出版社：Springer Verlag 出版日：2014/02/02 裝訂：平裝

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle historie

定價：2700 元，優惠價：1 2700

無庫存，下單後進貨(到貨天數約30-45天)

90折

Aware Food Choices ― Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutrition Information

作者：Angela Tarabella; Barbara Burchi 出版社：Springer Verlag 出版日：2015/12/16 裝訂：平裝

This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently&

定價：3150 元，優惠價：9 2835

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90折

Advances in Nmr Spectroscopy for Lipid Oxidation Assessment

作者：Hong-sik Hwang 出版社：Springer Verlag 出版日：2017/02/22 裝訂：平裝

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidat

定價：3150 元，優惠價：9 2835

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90折

Alternative Routes to Oil Structuring

作者：Ashok R. Patel 出版社：Springer Verlag 出版日：2015/06/02 裝訂：平裝

This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks

定價：2500 元，優惠價：9 2250

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90折

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

作者：Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh Bhandari 出版社：Springer Verlag 出版日：2015/12/18 裝訂：平裝

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy prod

定價：2500 元，優惠價：9 2250

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90折

Anthocyanins and Human Health ― Biomolecular and Therapeutic Aspects

作者：Muhammad Zia Ul Haq; Muhammad Riaz; Bashar Saad 出版社：Springer Verlag 出版日：2016/04/19 裝訂：平裝

This Brief presents comprehensive coverage of anthocyanins. The text covers the scientific literature and clinical significance of this Flavonoid sub-group, with a special focus on their therapeutic a

定價：3150 元，優惠價：9 2835

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90折

Porosity ― Establishing the Relationship Between Drying Parameters and Dried Food Quality

作者：Mohammad U. H. Joardder; Azharul Karim; Chandan Kumar; Richard J. Brown 出版社：Springer Verlag 出版日：2015/11/23 裝訂：平裝

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity'

定價：2500 元，優惠價：9 2250

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90折

Nutritional and Analytical Approaches of Gluten-free Diet in Celiac Disease

作者：Edurne Simon; Idoia Larrechi Lamelas; Itziar Churruca; Arrate Lasa; Maria Angeles Bustamante 出版社：Springer Verlag 出版日：2017/05/18 裝訂：平裝

This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac diseas

定價：3150 元，優惠價：9 2835

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滿額折

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

作者：Maria Lidia Herrera 出版社：Springer Verlag 出版日：2012/03/07 裝訂：平裝

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emul

定價：2700 元，優惠價：1 2700

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10.

Recent Developments in High Pressure Processing of Foods

作者：Navin K Rastogi 出版社：Springer Verlag 出版日：2013/05/31 裝訂：平裝

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as we

定價：3150 元，優惠價：1 3150

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11.

Microarray Detection and Characterization of Bacterial Foodborne Pathogens

作者：Guillermo Lopez-campos; Joaquin V. Martinez-suarez; Monica Aguado-Urda; Victoria Lopez-Alonso 出版社：Springer Verlag 出版日：2012/03/12 裝訂：平裝

This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relev

定價：3150 元，優惠價：1 3150

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12.

Giardia As a Foodborne Pathogen

作者：Lucy J. Robertson 出版社：Springer Verlag 出版日：2013/07/31 裝訂：平裝

Although widely recognized as an important waterborne pathogen, Giardia duodenalis can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water

定價：3150 元，優惠價：1 3150

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13.

Food Structure and Moisture Transfer — A Modeling Approach

作者：ValTrie Guillard; Claire Bourlieu; Nathalie Gontard 出版社：Springer Verlag 出版日：2013/02/10 裝訂：平裝

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage.

定價：2700 元，優惠價：1 2700

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14.

Cryptosporidium As a Foodborne Pathogen

作者：Lucy J. Robertson 出版社：Textstream 出版日：2013/12/04 裝訂：平裝

Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that wat

定價：3150 元，優惠價：1 3150

無庫存，下單後進貨(到貨天數約30-45天)

15.

Pore Structure in Food ― Simulation, Measurement and Applications

作者：Alper Gueven; Zeynep Hicsasmaz Katnas 出版社：Springer Verlag 出版日：2013/07/31 裝訂：平裝

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 f

定價：3150 元，優惠價：1 3150

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16.

How to Reliably Test for GMOs

作者：Jana Zel; Mojca Milavec; Dany Morisset; Damien Plan; Guy Van Den Eede 出版社：Springer Verlag 出版日：2011/10/25 裝訂：平裝

The detection of genetically modified organisms (GMOs) is becoming very complex, with new GMOs, approved and unapproved, constantly entering world markets. Traceability and labelling of GMOs is define

定價：3150 元，優惠價：1 3150

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17.

Food Biopreservation

作者：Antonio M. Galvez Del Postigo Ruiz 出版社：Springer Verlag 出版日：2014/11/14 裝訂：平裝

The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already

定價：3150 元，優惠價：1 3150

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18.

Techniques for Nanoencapsulation of Food Ingredients

作者：C. Anandharamakrishnan 出版社：Springer Verlag 出版日：2013/12/31 裝訂：平裝

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including

定價：3150 元，優惠價：1 3150

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19.

Detection and Typing Strategies for Pathogenic Escherichia Coli

作者：Lucia Rivas; Glen E. Mellor; Kari Gobius; Narelle Fegan 出版社：Springer Verlag 出版日：2015/02/14 裝訂：平裝

This Brief will review the methods that are currently available for the detection, isolation, and typing of pathogenic E. coli with a particular focus on foodborne diseases caused by the Shiga toxigen

定價：2700 元，優惠價：1 2700

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20.

Biogeogens and Human Health

作者：Niraj Kumar 出版社：Springer Verlag 出版日：2013/09/26 裝訂：平裝

Health of the people is the most important indicator of the development of a nation. Health is a state of complete physical, mental and social well being and not merely the absence of disease or infir

定價：2250 元，優惠價：1 2250

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縮小範圍

三民網路書店 / 搜尋結果

搜尋條件

Computational Fluid Dynamics Applications in Food Processing

Aware Food Choices ― Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutrition Information

Advances in Nmr Spectroscopy for Lipid Oxidation Assessment

Alternative Routes to Oil Structuring

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Anthocyanins and Human Health ― Biomolecular and Therapeutic Aspects

Porosity ― Establishing the Relationship Between Drying Parameters and Dried Food Quality

Nutritional and Analytical Approaches of Gluten-free Diet in Celiac Disease

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Recent Developments in High Pressure Processing of Foods

Microarray Detection and Characterization of Bacterial Foodborne Pathogens

Giardia As a Foodborne Pathogen

Food Structure and Moisture Transfer — A Modeling Approach

Cryptosporidium As a Foodborne Pathogen

Pore Structure in Food ― Simulation, Measurement and Applications

How to Reliably Test for GMOs

Food Biopreservation

Techniques for Nanoencapsulation of Food Ingredients

Detection and Typing Strategies for Pathogenic Escherichia Coli

Biogeogens and Human Health