Thema Lebensmittelchemie / Lebensmittelwissenschaft – 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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Khalid Bashir, Kulsum Jan, Mehvish Habib, Shumaila Jan
Pumpkin Seed: Newer Perspectives

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and…

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Stanislaus Antony Ceasar
Millets: Nutrients With Enduring Health Benefits

Millets are small-seeded cereal crops grown and consumed by people in developing countries in Asia and Africa. These ancient foods have been supplying consumers with major nutrients and health benefits fo…

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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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Reinhold Goldmann
Gold, Ragins Faszination

Gold ist wohl eines der am längsten bekannten und genutzten Metalle der Menschheit. Gründe dafür sind vor allem das meist gediegene Vorkommen in der Natur, seine Unvergänglichkeit und der bezaubernde Glan…

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Reinhold Goldmann
Gold, Ragins Faszination

Gold ist wohl eines der am längsten bekannten und genutzten Metalle der Menschheit. Gründe dafür sind vor allem das meist gediegene Vorkommen in der Natur, seine Unvergänglichkeit und der bezaubernde Glan…

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Sundaram Gunasekaran, M Mehmet Ak, David W Everett
Cheese Rheology and Texture

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publicati…

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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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Yogesh Kumar, Swarnima Dey
Emerging Technology in Food Processing

This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, …

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George Z. Kyzas, Fragkiskos Papageorgiou
Oenology in Practice

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on…

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Hao Lin, Lei Zhang, Quansheng Chen, Man Zhou
Advanced Technologies for Physical Properties Measurement of Food and its Processing

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheo…

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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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David Julian Mcclements
Beyond the Ultra-processed Food Label: The Complex Science of Processed Foods and Health

Over the past century or so, the food industry has been highly successful in producing a broad range of affordable, abundant, convenient, safe, and delicious foods, which has helped to improve the quality…

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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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Ole G. Mouritsen, Klavs Styrbæk,
Roe and Roe Gastronomy

Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as…

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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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Volker Schneider
Önologie der Rotweine

"Önologie der Rotweine" ist ein Buch, dass sich durch zwei besondere Merkmale auszeichnet: Erstens wurde es von einem Praktiker verfasst, der sein ganzes Leben in der Weinindustrie gearbeitet ha…

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