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Lactic Acid Bacteria Microbiological and Functional Aspects

Lactic Acid Bacteria Microbiological and Functional Aspects

Through four editions Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability palatability and nutritive value of perishable foods. Thoroughly updated and fully revised with 12 new chapters the Fifth Edition covers regulatory aspects globally new findings on health effects properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food feed and beverage and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function metabolic health respiratory health and probiotics. Key Features: In 12 new chapters findings are presented on health effects properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB both in fermentation of dairy cereal meat vegetable and silage and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy | Lactic Acid Bacteria Microbiological and Functional Aspects

GBP 250.00
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Complete Crime Scene Investigation Workbook

Complete Crime Scene Investigation Workbook

This specially developed workbook can be used in conjunction with the Complete Crime Scene Investigation Handbook (ISBN: 978-1-4987-0144-0) in group training environments or for individuals looking for independent step-by-step self-study guide. It presents an abridged version of the Handbook supplying both students and professionals with the most critical points and extensive hands-on exercises for skill enhancement. Filled with more than 350 full-color images the Complete Crime Scene Investigation Workbook walks readers through self-tests and exercises they can perform to practice and improve their documentation collection and processing techniques. Most experienced crime scene investigators will tell you that it is virtually impossible to be an expert in every aspect of crime scene investigations. If you begin to specialize too soon you risk not becoming a well-rounded crime scene investigator. Establishing a complete foundation to the topic the exercises in this workbook reinforce the concepts presented in the Handbook with a practical real-world application. As a crime scene investigator reports need to be more descriptive than they are at the patrol officer level. This workbook provides a range of scenarios around which to coordinate multiple exercises and lab examples and space is provided to write descriptions of observations. The book also supplies step-by-step fully illustrative photographs of crime scene procedures protocols and evidence collection and testing techniques. This lab exercise workbook is ideal for use in conjunction with the Handbook both in group training settings as well as a stand-alone workbook for individuals looking for hands-on self-study. It is a must-have resource for crime scene technicians investigators and professionals who want a complete manual of crime scene collection and processing techniques.

GBP 180.00
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Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet but due to the potential diversity of their sources this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research Handbook of Dairy Foods Analysis Second Edition compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides prebiotics and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides preservatives activity of endogenous enzymes and sensory perception of dairy foods and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk cheese butter yogurt and ice cream Analysis of nutritional quality includes prebiotics probiotics essential amino acids bioactive peptides and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities including color texture and flavor. Covering the gamut of dairy analysis techniques the book discusses current methods for the analysis of chemical and nutritional compounds and the detection of microorganisms allergens contaminants and/or other adulterations including those of environmental origin or introduced during processing. Other methodologies used to evaluate color texture and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities Fidel Toldrá and Leo M. L. Nollet this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research processing and manufacturing industries.

GBP 205.00
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