Kirk Othmer Food And Feed Technology (2 Volumes)
433,15 €
Tellimisel
Tarneaeg:
2-4 nädalat
Tootekood
9780470174487
Description:
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researche...
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researche...
Description:
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Review:
'This encyclopaedia is a good one to have.' (American Reference Books Annual, March 2008)
Table of Contents:
1. Amino Acids. 2. Aquaculture Chemicals. 3. Bakery Processes, Chemical Leavening Agents. 4. Bakery Processes, Yeast-Raised Products. 5. Beer and Brewing. 6. Beverage Spirits, Distilled. 7. Carbohydrates. 8. Carbonated Beverages. 9. Chocolate and Cocoa. 10. Citric Acid. 11. Coffee. 12. Colorants for Foods. 13. Dairy Substitutes. 14. Dietary Fiber. 15. Eggs. 16. Emulsions. 17. Fat Replacers. 18. Fats and Fatty Oils. 19. Feeds and Feed Additives, Nonruminant Feeds. 20. Feeds and Feed Additives, Pet Foods. 21. Feeds and Feed Additives, Ruminant Feeds. 22. Fermentation. 23. Fish and Shellfish Products. 24. Flavor Characterization. 25. Flavor Delivery Systems. 26. Flavoring Materials. 27. Flavors, Overview. 28. Food Additives. 29. Food Processing. 30. Food Safety, Chemical Contaminants and Toxins. 31. Food Toxicants, Naturally Occurring. 32. Foods, Nonconventional. 33. Fruit Juices. 34. Fruit Preserves and Jellies. 35. Gelatin. 36. Gums. 37. Lecithin. 38. Meat Products. 39. Meat Products, Pressure Processing. 40. Microencapsulation. 41. Microwave Technology. 42. Milk and Milk Products. 43. Mineral Nutrients. 44. Monosodium Glutamate (MSG). 45. Nutraceuticals. 46. Nuts. 47. Packaging, Food. 48. Sorbic Acid. 49. Soybeans and Other Oilseeds. 50. Spices. 51. Starch. 52. Succinic Acid and Succinic Anhydride. 53. Sugar. 54. Sugar Alcohols. 55. Sweeteners. 56. Syrups. 57. Tea. 58. Vanillin. 59. Vinegar. 60. Vitamin C. 61. Vitamins. 62. Waxes. 63. Wheat and Other Cereal Grains. 64. Wine. 65. Yeast.
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Review:
'This encyclopaedia is a good one to have.' (American Reference Books Annual, March 2008)
Table of Contents:
1. Amino Acids. 2. Aquaculture Chemicals. 3. Bakery Processes, Chemical Leavening Agents. 4. Bakery Processes, Yeast-Raised Products. 5. Beer and Brewing. 6. Beverage Spirits, Distilled. 7. Carbohydrates. 8. Carbonated Beverages. 9. Chocolate and Cocoa. 10. Citric Acid. 11. Coffee. 12. Colorants for Foods. 13. Dairy Substitutes. 14. Dietary Fiber. 15. Eggs. 16. Emulsions. 17. Fat Replacers. 18. Fats and Fatty Oils. 19. Feeds and Feed Additives, Nonruminant Feeds. 20. Feeds and Feed Additives, Pet Foods. 21. Feeds and Feed Additives, Ruminant Feeds. 22. Fermentation. 23. Fish and Shellfish Products. 24. Flavor Characterization. 25. Flavor Delivery Systems. 26. Flavoring Materials. 27. Flavors, Overview. 28. Food Additives. 29. Food Processing. 30. Food Safety, Chemical Contaminants and Toxins. 31. Food Toxicants, Naturally Occurring. 32. Foods, Nonconventional. 33. Fruit Juices. 34. Fruit Preserves and Jellies. 35. Gelatin. 36. Gums. 37. Lecithin. 38. Meat Products. 39. Meat Products, Pressure Processing. 40. Microencapsulation. 41. Microwave Technology. 42. Milk and Milk Products. 43. Mineral Nutrients. 44. Monosodium Glutamate (MSG). 45. Nutraceuticals. 46. Nuts. 47. Packaging, Food. 48. Sorbic Acid. 49. Soybeans and Other Oilseeds. 50. Spices. 51. Starch. 52. Succinic Acid and Succinic Anhydride. 53. Sugar. 54. Sugar Alcohols. 55. Sweeteners. 56. Syrups. 57. Tea. 58. Vanillin. 59. Vinegar. 60. Vitamin C. 61. Vitamins. 62. Waxes. 63. Wheat and Other Cereal Grains. 64. Wine. 65. Yeast.
| Ilmumisaeg | 2008 |
|---|---|
| Kirjastus | John Wiley And Sons Ltd |
| Köide | Kõvakaaneline |
| Bestseller | Ei |
| Lehekülgede arv | 1760 |
| Pikkus | 260 |
| Laius | 260 |
| Keel | English |
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