Microbiology in Dairy Processing: Challenges and Opportunities
Palmiro Poltronieri
240,000 239,500won
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products
Global Cheesemaking Technology: Cheese Quality and Characteristics
Photis Papademas
240,000 239,500won
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices
Essential Oils in Food Processing: Chemistry, Safety and Applications
Seyed Mohammed Bagher Hashemi
240,000 239,500won
A guide to the use of essential oils in food, including information on their composition, extraction methods
Microbial Functional Foods and Nutraceuticals
Vijai Kumar Gupta
180,000 179,500won
Showcases the recent advances in microbial functional food applications across food science, microbiology
Probiotic Dairy Products, 2/e
Adnan Y. Tamime
198,000 197,500won
The updated guide to the most current research and developments in probiotic dairy products
Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications
Resat Apak
228,000 227,500won
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals
Kiyotaka Sato
270,000 269,500won
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals
Handbook of Vegetables and Vegetable Processing, 2/e
Muhammad Siddiq
480,000 479,500won
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors
Nutraceuticals and Human Blood Platelet Function: Applications in Cardiovascular Health
Asim K. Duttaroy
192,000 191,500won
A comprehensive review of the impact of dietary nutraceuticals on platelet function and its relationship to cardiovascular disease
Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties
Nicolas Bordenave
240,000 239,500won
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling
Handbook of Vanilla Science and Technology, 2/e
Daphna Havkin-Frenkel
270,000 269,500won
An updated guide to the production, science, and uses of vanilla
Microstructure of Dairy Products
Mamdouh El-Bakry
240,000 239,500won
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products
Microbiology and Technology of Fermented Foods, 2/e
Robert W. Hutkins
156,000 155,500won
The revised and expanded text on food fermentation microbiology
Nutraceuticals and Natural Product Derivatives: Disease Prevention & Drug Discovery
Mohammad Fahad Ullah
240,000 239,500won
Introduces readers to the growing applications of nutraceuticals and other natural product derivatives
Ultrasound in Food Processing: Recent Advances
Mar Villamiel
258,000 257,500won
This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related
Bitterness: Perception, Chemistry and Food Processing
Michel Aliani
240,000 239,500won
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting
Glass Transition and Phase Transitions in Food and Biological Materials
Jasim Ahmed
240,000 239,500won
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied
Beckett`s Industrial Chocolate Manufacture and Use, 5/e
Steve T. Beckett
300,000 299,500won
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988
Flavor, Satiety and Food Intake
Beverly Tepper
216,000 215,500won
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control.
Advances in Food Diagnostics, 2/e
Fidel Toldrá
228,000 227,500won
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available