Mario ferruzzi (40 résultats)

Hardcover. Etat : Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Etat : very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Etat : acceptable. This book is in acceptable condition and may have highlighting and or writing throughout. The actual cover image may not match the stock photo, dust jacket may be damaged or missing. Book may show internal and or external wear on spine or cover and may be slightly skewed or have creased pages. This is a used book so codes may be invalid or accompanying media may be missing. May be an Ex library book with stickers and stamps.…

Etat : good. Book has corner edge dings and or scratches and signs of light wear.

Hardcover. Etat : Very Good. 3rd Edition. Very good condition. Light wear. Binding tight, pages clean. Pictures available upon request.

hardcover. Etat : Poor. POOR condition book. Book has significant damage.Over 1,000,000 satisfied customers since 1997! Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders.

Etat : good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Etat : Very Good. No Jacket. 3rd Edition. - Third Edition - Small mark to bottom edge of text block - ow/ a clean bright and tight book - Appears unread - xvi/903 pages.

Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2350grams, ISBN:9780123918840. …

Etat : New.

hardcover. Etat : New. 4th Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : New. Brand New.

Etat : New.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : new.

Hardcover. Etat : Brand New. 3rd edition. 912 pages. 11.00x1.60x8.50 inches. In Stock.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Hardcover. Etat : new. New Copy. Customer Service Guaranteed.

Etat : As New. Unread book in perfect condition.

Hardback. Etat : New. A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling  There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world's foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologiesProvides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within itDelves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modelingExplores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perceptionAddresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrientsDescribes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.…

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 3-4 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Etat : new. Hardcover. A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the worlds foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologiesProvides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within itDelves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modelingExplores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perceptionAddresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrientsDescribes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety. In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Etat : New. Editor(s): Ferruzzi, Mario; Bordenave, Nicolas. Series: Institute of Food Technologists Series. Num Pages: 320 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 150 x 15. Weight in Grams: 666. . 2018. 1st Edition. Hardcover. . . . .