Thema Lebensmittelchemie – alle Bücher, Seite 3

Ihre Suche nach dem Thema "Lebensmittelchemie" in Bücher ergab 46 Treffer.

Sourdough Microbiota and Starter Cultures for Industry

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganism…

lieferbar innerhalb 2-3 Wochen

Buch

Starch Nanomaterials and Food Applications

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starc…

sofort lieferbar

Buch

Starch: Progress in Food Applications

This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baki…

lieferbar innerhalb 2-3 Wochen

Buch

Sustainability in Food Packaging

Plastic waste and single-use packaging are pressing global concerns---but food packaging is also crucial for reducing food waste, ensuring food safety and delivering essential information. Therefore, the …

lieferbar innerhalb 2-3 Wochen

Buch

Valorization of Citrus Food Waste

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industriall…

lieferbar innerhalb 2-3 Wochen

Buch

Xylanase from Microorganisms

This book highlights the production of xylanase from different microorganisms and their application in various bioprocesses. Its application spans industries such as biofuel production, animal feed, and f…

lieferbar innerhalb 2-3 Wochen

Buch

Informationen zur Lieferbarkeit bzw. zu Veröffentlichungsterminen von Artikeln beruhen auf Vorabinformationen unserer Lieferanten. Diese Termine sind ohne Gewähr und können sich jederzeit ändern.