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Practical Food and Research
Retail Price: $330.00
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Editors: Rui M. S. Cruz (University of Algarve, Portugal)
Book Description:
This book provides readers with a realistic approach concerning important food issues in food processing. Each topic covers physical properties, enzymes, microorganisms and vitamins in different food products, as well as their action mechanisms, research analyses, application of innovative technologies and statistical analysis.

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Please click on a chapter below to purchase separately

Chapter 1 - Colour and Pigments (pp. 3-50)
Authors / Editors: (P. J. Cullen, B. K. Tiwari, K. Muthukumarappan and C. P. O’Donnell, School of Food and Science, Dublin Institute of Technology, Ireland)

Chapter 2 - Enzymes (pp. 51-65 )
Authors / Editors: (J. M. C. Aníbal and R. M. S. Cruz, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal and others)

Chapter 3 - Microorganisms and Safety (pp. 67-88)
Authors / Editors: (C. Quintas, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portufal)

Chapter 4 - Texture and Microstructure (pp. 89-113)
Authors / Editors: (N. S. Terefe and C. Versteeg, CSIRO Food Science and Nutrition, Werribee, Australia)

Chapter 5 - Vitamins (pp. 115-152)
Authors / Editors: (P. A. Ulloa, J. F. Rubilar, R. M. S. Cruz, I. V. Khmelinskii, A. F. Brigas, A. C. Figueira and M. C. Vieira, Departmento de Quimica e Farmacia, Universidade do Algarve, Faro, Portugal)

Chapter 6 - Colour and Pigments (pp. 155-180)
Authors / Editors: (B. Ersoy, Faculty of Fisheries, Mustafa Kemal University, Hatay, Turkey)

Chapter 7 - Enzymes (pp. 181-193)
Authors / Editors: (J. M. C. Aníbal and R. M. S. Cruz, Instituteo Superior de Engenharia, Universidade do Algarve, Faro, Portugal and others)

Chapter 8 - Microorganisms and Safety (pp 195-217)
Authors / Editors: (M. M. Gil and A. L. Barbosa, Instituto Politecnico de Leiria, Peniche, Portugal)

Chapter 9 - Texture and Microstructure (pp. 219-245)
Authors / Editors: (P. García-Segovia, A. Andrés-Bello and J. Martínez-Monzó, Universidad Politecnica de Valencia, Spain)

Chapter 10 - Vitamins (pp.247-279)
Authors / Editors: (J. Porubská and M. Polovka, VUP Food Research Institute, Priemyselna, Bratslava, Slovakia and others)

Chapter 11 - Colour and Pigments (pp. 283-297)
Authors / Editors: (G. Grigioni, A. Biolatto, L. Langman, A. Descalzo, Martin Irurueta, Roxana Paez, M. Taverna, Nacional de Technologia, Moron, Buenos Aires, Argentina and others)

Chapter 12 - Enzymes (pp. 299-335)
Authors / Editors: (G. Moatsou, Agricultural University of Athens, Greece)

Chapter 13 - Microorganisms and Safety (pp. 337-360)
Authors / Editors: (F. A. Miller, C. L. M. Silva and T. R. S. Brandão, Universidade Catolica Portuguesa, Porto, Portugal)

Chapter 14 - Texture and Microstructure (pp. 361-391)
Authors / Editors: (S. Awad, Alexandria University, Egypt)

Chapter 15 - Vitamins (pp. 393-406)
Authors / Editors: (P. Manzi and L. Pizzoferrato, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Food Science Dept., Roma, Italy)
***Open Access Chapter. Free Download Available***

Chapter 16 - Statistical Analysis in Food Science (pp.409-451)
Authors / Editors: (E. Esteve, Universidade do Algarve, Faro, Portugal)

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2011
   Pages: 485.pp
   ISBN: 978-1-61728-506-6
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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