Improving and tailoring enzymes for food quality and functionality

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Improving and tailoring enzymes for food quality and functionality

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Bibliografiske detaljer
Format:	Sách
Sprog:	Undetermined
Udgivet:	Woodhead Publishing 2015
Fag:	Food;Food;
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Lignende værker

Enzymes in Food Technology : Improvements and Innovations
Udgivet: (2018)

Color quality of fresh and processed foods
af: Culver, Catherine A.
Udgivet: (2008)

Phytochemical functional foods
Udgivet: (2003)

Food powders : physical properties, processing, and functionality
af: Food powders : physical properties, processing, and functionality
Udgivet: (2010)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

The microbiological safety and quality of food
af: BARBARA M. LUND
Udgivet: (2000)

Beneficial Microbes in Fermented and Functional Foods
af: Rai, V Ravishankar, et al.
Udgivet: (2015)

Assuring food safety and quality: Guidelines for strengthening national food control systems
af: FAO
Udgivet: (2003)

Improving the thermal processing of foods
af: Richardson, Philip
Udgivet: (2004)

Innovation in healthy and functional foods
Udgivet: (2013)

Performance functional foods
Udgivet: (2000)

Enzymes in food processing
af: Reed, Gerald
Udgivet: (1966)

Food technology and quality evaluation
Udgivet: (2003)

Rapid and on-line instrumentation for food quality assurance
Udgivet: (2003)

Process engineering in the food industry: Vol.2 - Convenience foods and quality assurance
Udgivet: (1990)

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
af: Siddiqui, Mohammed Wasim, et al.
Udgivet: (2015)

Functional foods : the connection between nutrition, health, and food science
Udgivet: (2014)

Functional foods, ageing and degenerative disease
Udgivet: (2004)

Improving the thermal processing of foods
Udgivet: (2004)

Handbook of food analytical chemistry : Water, Proteins, Enzymes, Lipids, and Carbohydrates
af: Handbook of food analytical chemistry : Water, Proteins, Enzymes, Lipids, and Carbohydrates
Udgivet: (2005)

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
af: Pérez-Rodríguez, Fernando, et al.
Udgivet: (2020)

Enzymes in food biotechnology : production, applications, and future prospects
af: Kuddus, Mohammed
Udgivet: (2018)

Methods of analysis for functional foods and nutraceuticals
Udgivet: (2002)

Asian functional foods
af: Shi, John
Udgivet: (2005)

Enzymes in food technology
af: Enzymes in food technology
Udgivet: (2010)

Food industry quality control systems
af: Clute, Mark
Udgivet: (2009)

Food quality assurance : principles and practices
af: Alli, Inteaz
Udgivet: (2004)

Instrumental assessment of food sensory quality : A practical guide
Udgivet: (2013)

Food biotechnology
Udgivet: (2006)

Food chemistry
af: Belitz, H.D
Udgivet: (2009)

Quality management systems for the food industry
af: Andrew Bolton
Udgivet: (1997)

Microbial production of food ingredients, enzymes and nutraceuticals
Udgivet: (2013)

Advances in food biochemistry
Udgivet: (2010)

Fennema''s food chemistry
Udgivet: (2017)

Functional foods : concept to product
Udgivet: (2021)

Plastic packaging materials for food : barrier function, mass transport, quality assurance, and legislation /
Udgivet: (1999)

Microorganisms and Fermentation of Traditional Foods
Udgivet: (2015)

Innovative approaches to agricultural water use for improving food security in sub-Saharan Africa
af: Inocencio, A.
Udgivet: (2003)

Processed foods for improved livelihoods
af: Fellows, Peter
Udgivet: (2004)

Food materials science : principles and practice
Udgivet: (2008)

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