Kaisa poutanen (28 résultats)

gebundene Ausgabe. Etat : Gut. 335 Seiten Das hier angebotene Buch stammt aus einer teilaufgelösten Bibliothek und trägt die entsprechenden Kennzeichnungen (Rückenschild, Instituts-Stempel.). Schnitt und Einband sind etwas staubschmutzig; der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut; ENGLISCH! Sprache: Englisch Gewicht in Gramm: 900.…

Hardcover. Etat : Good. Bumps on corners* Crease on cover* No Dust Jacket*.

Etat : Good. Front cover slightly damaged. 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 : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Etat : Brand New. 1st edition. 459 pages. 9.25x6.25x1.25 inches. In Stock.

Etat : As New. Unread book in perfect condition.

Taschenbuch. Etat : Neu. Breakfast Cereals and How They Are Made | Raw Materials, Processing, and Production | Alicia A. Perdon (u. a.) | Taschenbuch | Woodhead Publishing and AACC International Press | Englisch | 2020 | Elsevier Inc | EAN 9780128120439 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu.…

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Good. Good .Ships From Multiple Locations. book.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Etat : New. Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Editor(s): Marquart, Len; Reicks, Maria; McIntosh, Graeme H.; Jacobs, David R.; Poutanen, Kaisa; Reicks, Marla. Num Pages: 360 pages, 49 illustrations. BIC Classification: JFFT; MBNH3. Category: (P) Professional & Vocational. Dimension: 262 x 184 x 20. Weight in Grams: 880. . 2007. 1st Edition. Hardcover. . . . .…

Etat : New.

Etat : New. Brand new! Please provide a physical shipping address.

Etat : New.

Etat : New. Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential i.

Etat : New. Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Editor(s): Marquart, Len; Reicks, Maria; McIntosh, Graeme H.; Jacobs, David R.; Poutanen, Kaisa; Reicks, Marla. Num Pages: 360 pages, 49 illustrations. BIC Classification: JFFT; MBNH3. Category: (P) Professional & Vocational. Dimension: 262 x 184 x 20. Weight in Grams: 880. . 2007. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Etat : new. Questo è un articolo print on demand.

Etat : new. Questo è un articolo print on demand.

Paperback. Etat : Brand New. 3rd edition. 600 pages. 9.25x6.25x0.75 inches. In Stock. This item is printed on demand.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Englisch.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Englisch.…

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. …