{"title":"Ellis Horwood Series In Food Science And Technology","description":"\u003cp\u003eDelve into the world of food science and technology with this essential series. Perfect for students and professionals alike, explore the latest advancements in food production, processing, and preservation.\u003c\/p\u003e","products":[{"product_id":"principles-and-applications-of-gas-chromatography-in-food-analysis-book-michael-h-gordon-9780747600534","title":"Principles and Applications of Gas Chromatography in Food Analysis","description":"The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati- zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.","brand":"WoB","offers":[{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49664622559505,"sku":"GOR013671336","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0747600538.jpg?v=1750913313"},{"product_id":"food-biochemistry-book-c-alais-9780747600619","title":"Food Biochemistry","description":"What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles: j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49738401317137,"sku":"NGR9780747600619","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51354739212561,"sku":"GOR004706649","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0747600619.jpg?v=1751328885"},{"product_id":"egg-and-poultry-meat-processing-book-william-j-stadelman-9783527263233","title":"Egg and Poultry-meat Processing","description":"This book attempts to serve as a guide to the utilization of eggs or poultry meat in the manufacture of food products. The material presented covers the handling of poultry meat from the point of catching birds, and of eggs from the point of collection from the nest or cage. For many egg and poultry meat products the book provides details of processing, manufacturing and packaging including technological and quality control aspects. Emphasis is given to the preparation of value-added products including production practices, processing steps, and the necessary equipment.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51430213746961,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51430213976337,"sku":"CIN3527263233VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3527263233.jpg?v=1750903668"},{"product_id":"food-handbook-book-c-m-e-catsberg-9789401066846","title":"Food Handbook","description":"This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4). The main part of the book (see the scheme on page 11) describes the various product groups and, group by group, deals with technology, composition, potential use and storage advice. Where appropriate, a description of typical and special products follows, including those that are not essential dietary items. We areindebted to the Board of Directors of the Hogeschool Nijmegen Akademie Dietetiek. We were allowed to use as the basis for this book a thesis written previously. We also thank our colleagues, especially those from the subject department of Food, and students from the Akademie Dietetiek for remarks and marginal notes, which they made in the aforementioned thesis.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52127302484241,"sku":"NLS9789401066846","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9789401066846.jpg?v=1757485476"},{"product_id":"principles-and-applications-of-gas-chromatography-in-food-analysis-book-michael-h-gordon-9781461280248","title":"Principles and Applications of Gas Chromatography in Food Analysis","description":"The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. 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Developments in methods of derivati- zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52143412969745,"sku":"NLS9781461280248","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461280248.jpg?v=1757584367"}],"url":"https:\/\/www.worldofbooks.com\/collections\/ellis-horwood-series-in-food-science-and-technology-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}