Schlagwort Lebensmittelchemie – alle Bücher

Shahnshah E. Azam, Luís Loureiro, António A. Vicente, Renata Vardanega
Cannabinoids in Food Science

This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-ed…

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Christopher Beermann
Lebensmittel und das Immunsystem

Wie beeinflussen Lebensmittelkomponenten und -inhaltsstoffe die Immunantwort? Welche Rolle spielt das Mikrobiom des Darms bei der Entstehung von Erkrankungen? Kann die Funktion des Immunsystems durch eine…

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John Coupland
Containing Nature

Nicolas Appert invented canned food in Paris in 1810 and is celebrated as the founder of modern food processing and the field of food science, but does he deserve the recognition? Appert was no scientist …

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Stuart Farrimond,
So funktioniert Geschmack

Was ist eigentlich Geschmack? Wie funktioniert unser Geschmackssinn? Warum sind Zitrusfruchte sauer? Und stimmt es, dass das Auge mitisst? Faszinierende Fragen rund um den Geschmack und unsere liebsten …

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Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino
Rediscovering Flavor

In the wake of COVID-19, almost 25% of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor qualit…

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Natalie Grahl
Food Check - Clever einkaufen im Lebensmitteldschungel

Mach dich bereit für eine Reise, die deinen Blick auf den Supermarkt für immer verändern wird.Mit "Food Check - Clever einkaufen im Supermarkt-Dschungel" nehme ich dich an die Hand und zeige dir…

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Andreas Hakansson
High-Pressure Homogenisation

Connect fundamental HPH principles directly to industrial process optimisationIndustrial high-pressure homogenisers have operated for over a century, yet mechanistic understanding has only recently emerge…

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Kevin Hall, Julia Belluz
Food Intelligence

The essential guide to nutrition, understanding what you're eating, and the forces driving you to eat it. **AN ECONOMIST BOOK OF THE YEAR**'Not just one of the best science books I have read, but one of t…

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Johannes Krämer, Alexander Prange
Lebensmittel-Mikrobiologie

Das erfolgreiche Standardwerk bietet allen Interessierten Grundlagenwissen zur Lebensmittel-Mikrobiologie und -Hygiene.Die 8. Auflage wurde in allen Kapiteln grundlegend überarbeitet, aktualisiert und erg…

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Tilar Mazzeo,
Im Rausch der Zeit. Das temperamentvolle Leben der Witwe Clicquot

Mit Geschäftssinn und Glamour: Die Geschichte der Frau, der wir den Champagner zu verdanken haben - 'Ein prickelndes Lesevergnügen.' SternFrankreich, 1805: Nach dem Tod ihres Mannes setzt sich die erst si…

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Lisa Mosconi
Brain Food

Lisa Mosconi is the Associate Director of the Alzheimer's Prevention Clinic of the Department of Neurology at Weill Cornell Medical College, and was the founder and director of the Nutrition and Brain Fit…

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Salim Ok, Emmanuel Hatzakis, Tapas K. Mal, Derya Arslan
Olive Oil: New Trends & Challenges

Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its productio…

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Jancis Robinson, Julia Harding, Jose Vouillamoz
Wine Grapes

An indispensable book for every wine lover, from some of the world's leading wine experts.Where do wine grapes come from and how are grape varieties related to one another? What is the historical backgrou…

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Markus Schubnell
Thermal Analysis of Food

This book provides an overview of the thermal analysis of foods and presents a large number of practical examples. The main techniques used for sample measurements are differential scanning calorimetry (D…

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Maria Witt-Wallert, Lisa Börmel, Stefan Lorkowski
Vitamin E im Überblick

essentials

Vitamin E blickt auf eine mehr als 100-jährige Forschungsgeschichte zurück, die mit der Entdeckung des „Faktor X" als Antisterilitätsfaktor bei Ratten ihren Anfang nahm. Dabei standen nicht nur seine…

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Advances in Research on Edible Flowers

Advances in Olericulture

Flowers play an important role in human life. Due to their high nutritional and chemoprotective values, the consumption of edible flowers is gaining popularity as a food source and garnish. Consequently, …

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Bioactive Proteins and Peptides from Marine Shellfish

This book intends to report a comprehensive exploration of the molecular composition, digestion, and diverse applications of marine bivalve proteins. With detailed chapters covering topics such as protein…

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Biomaterials for Sustainable Food Packaging

Environmental Footprints and Eco-design of Products and Processes

This book explores sustainable alternatives to conventional plastics in food packaging, with a focus on a broad spectrum of bio-based materials, including starch, pectin, cellulose nanofibers, marine-deri…

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Citrus Fruit Processing By-Products

Methods and Protocols in Food Science

This volume details methodologies and procedures on the analysis of citrus by-products. Each chapter offers comprehensive insights into the techniques and protocols for the extraction of bioactive compoun…

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Collection and Analysis of Text Data in Sensory and Consumer Science

Understanding how consumers truly perceive products is at the heart of sensory and consumer science. While traditional surveys rely on limited, predefined response options, open-ended questions invite par…

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Trefferliste "Lebensmittelchemie" - alle Bücher