Nedovic viktor (133 résultats)

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

XVIII, 478 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Food Engineering Series. Sprache: Englisch. …

Etat : As New. Unread book in perfect condition.

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

Etat : New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Etat : New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days.

Etat : New. In English.

Paperback. Etat : New. Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters' review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.…

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : Hervorragend. Zustand: Hervorragend | Seiten: 496 | Sprache: Englisch | Produktart: Bücher | Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress.Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research.…

Etat : New.

Paperback. Etat : Brand New. 378 pages. 9.18x6.12x9.21 inches. In Stock.

Etat : New.

Etat : New. pp. 564.

Etat : New. In English.

Etat : New. In English.

Etat : New. pp. 564 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.

Etat : As New. Unread book in perfect condition.

Etat : New. pp. 564.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress.Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012Highlights the novel technologies of food scienceDiscusses the future of the food industry and food research. …

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress.Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012Highlights the novel technologies of food scienceDiscusses the future of the food industry and food research.…

Etat : New. pp. 496 Softcover reprint of the original 1st ed. 2016 edition NO-PA16APR2015-KAP.

Etat : New. pp. 508.