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Resultados para: academic e nutricao

82 produtos
  • Food Industry Wastes - Assessment And...

    Kosseva,Maria
    (9933343)

    Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts...

    pré-venda
  • Food And Society

    Gibson,Mark
    (10220171)

    Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry,...

    pré-venda
  • Biscuit, Cookie And Cracker Production -...

    (10257337)

    Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The...

    pré-venda
  • Statistical Methods In Food And Consumer...

    "gacula,Jr., Maximo; Schweigert, Bernard; Si
    (3050271)

    Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review...

  • e-book

    Introduction to Food Engineering

    Singh,R. Paul; Heldman,Dennis R.
    (3137942)

    Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest...

  • e-book

    Sensory Evaluation Practices

    Stone,Herbert; Sidel,Joel L.
    (3024678)

    The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or...

  • e-book

    Nutritional Oncology

    Milner,John; Go,Vay Liang W.; Blackburn,George L.
    (3079216)

    Nutritional oncology is an increasingly active interdisciplinary field where cancer is investigated as both a systemic and local disease originating with the changes in the genome and progressing through a multi-step process which may be influenced...

  • e-book

    Enological Chemistry

    MORENO ,JUAN; Peinado,Rafael
    (8321102)

    Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either...

  • Advances In Food And Nutrition Research

    Taylor; Taylor
    (1971725)

    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific...

  • e-book

    Whisky: Technology, Production and Marketing

    Stewart,Graham; Russell,Inge
    (3024712)

    Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide...

  • e-book

    Advances in Food and Nutrition Research

    Taylor,Steve
    (3029743)

    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific...

  • e-book

    Introduction to Food Engineering

    Singh,R. Paul; Heldman,Dennis R.; Singh,R Paul
    (3032399)

    This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many...

  • e-book

    Postharvest Handling: A Systems Approach

    Shewfelt,Robert L.; Florkowski,Wojciech J.; Prussia,Stanley E.
    (3073967)

    Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach...

  • e-book

    Mathematical Modeling in Experimental...

    Taylor,Steve; Coburn,Stephen P.; Townsend,Douglas W.
    (3029741)

    This book developed from a series of conferences to facilitate the application of mathematical modeling to experimental nutrition. As nutrition science moves from prevention of gross deficiencies to identifying requirements for optimum long term...

  • e-book

    Advances in Food and Nutrition Research

    Taylor,Steve
    (3025619)

    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific...

  • e-book

    Pulse Foods: Processing, Quality and...

    Mckenna,Brian; Tiwari, Brijesh K.; Gowen,Aoife
    (3442091)

    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein...

  • e-book

    Nutrition in the Prevention and Treatment of...

    Coulston,Ann M.; Delahanty,Linda; Boushey, Carol J.
    (3025942)

    As we enter the 21st century, a new era of nutrition in the prevention and treatment of disease emerges. Clinical nutrition involves the integration of diet, genetics, environment, and behavior promoting health and well being throughout life....

  • e-book

    NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES...

    Cullen, PJ
    (3654934)

    Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.  This book provides a comprehensive overview of innovations in...

  • e-book

    Nutritional And Therapeutic Interventions For...

    Bagchi,Debasis; Nair,Sreejayan
    (3978219)

    Diabetes mellitus affects approximately 20 million people in the US, or nearly 7% of the population. It is expected to increase by 70% within the next 25 years, and numerous epidemiologic studies have demonstrated that type 2 diabetes increases the...

  • e-book

    Positive Bodies - Loving the Skin You'apos;re...

    Vivienne Lewis
    (9463651)

    Research tell us that 60% of women and 35% of men are dissatisfied with some part of their bodies.For youth aged 14 to 25 years old, body image is their number one concern — more important than family, friends and school.A negative body image can...

  • e-book

    Choosing Safer Foods: A Guide to Minimizing...

    Sullivan,Patrick; Clark,James J.J.
    (3028358)

    According to the FDA, 99% of all conventionally grown food contains cancer-causing synthetic chemicals. Every person who eats a balanced diet of fruits, vegetables, grains, dairy and protein products potentially consumes over 32 different types of...

  • Thermobacteriology In Food Processing

    Stumbo,C.
    (3051335)

    Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned...

    Produto indisponível

  • Wine Science

    Jackson; Jackson
    (8433433)

    Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food...

    Produto indisponível

  • Nanoemulsions - Formulation, Applications,...

    Jafari,Seid Mahdi
    (9933300)

    Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the...

    Produto indisponível

  • Tea In Health And Disease Prevention

    Preedy,Victor R
    (9238050)

    While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of...

    Produto indisponível

  • Encyclopedia Of Food Microbiology

    Patel,Pradip; Batt,Carl A
    (9226767)

    Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this...

    Produto indisponível

  • Chemosensates

    Lakkis,Jamileh
    (3050407)

    Chemosensates

    Produto indisponível

  • Statistical Aspects Of The Microbiological...

    Jarvis, Basil
    (9962205)

    Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other...

    Produto indisponível

  • Nutrition And Enhanced Sports Performance -...

    Bagchi,Debasis; Nair,Sreejayan; Sen,Chandan K; Sreejayan,Nair
    (9237811)

    Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength provides a comprehensive overview to understanding the integrated impact of nutrition on performance. The book is divided into five main themes: An introductory...

    Produto indisponível

  • Advances In Potato Chemistry And Technology

    "singh,Jaspreet; Kaur, Lovedeep"
    (3050411)

    Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in...

    Produto indisponível

  • Advances In Food And Nutrition Research

    Taylor; Taylor
    (1632500)

    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific...

    Produto indisponível

  • Industrial Gums

    "bemiller,James; Whistler, Roy"
    (3051378)

    This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different...

    Produto indisponível

  • Nutrition And Genomics

    "castle,David; Ries, Nola"
    (3050368)

    Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, but can also have very specific implications for...

    Produto indisponível

  • Phase Transitions In Foods

    Roos,Yrjo H; Drusch, Stephan
    (9219206)

    Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and...

    Produto indisponível

  • Bioavailability of Nutrients For Animals

    "ammerman,Clarence; Baker, David; Lewis, Aus
    (3050091)

    This practical book provides crucial information necessary to formulate diets with appropriate amounts of amino acids, minerals, and vitamins. The factors that influence how well animals obtain these critical nutrients and methods for determining...

    Produto indisponível

  • Diet And Exercise In Cystic Fibrosis

    Watson,Ronald Ross
    (9226609)

    Diet and Exercise in Cystic Fibrosis, a unique reference edited by distinguished and internationally recognized nutritionist and immunologist Ronald Ross Watson, fills the gap in the current dietary modalities aimed at controlling cystic fibrosis....

    Produto indisponível

  • The Chemistry And Technology of Pectin

    "walter,Reginald; Taylor, Steve"
    (3051367)

    A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been...

    Produto indisponível

  • Speciality Wines

    Jackson,Ron S
    (3051127)

    The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic...

    Produto indisponível

  • Ensuring Global Food Safety: Exploring Global...

    Sangsuk Saneh; Boisrobert, Christine; Lelieveld, Huub; Stjepanovic, Aleksandra
    (2860041)

    Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and...

    Produto indisponível

  • Encyclopedia of Separation Science,...

    "poole,Colin; Cooke, Michael; Wilson, Ian"
    (3050233)

    Encyclopedia of Separation Science, Ten-volume Set

    Produto indisponível

  • Gum Arabic - Structure, Properties,...

    Mariod Alnadif,Abdalbasit Adam
    (9933348)

    Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food...

    Produto indisponível

  • Polysaccharide Dispersions

    "walter,Reginald; Taylor, Steve"
    (3051366)

    Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various...

    Produto indisponível

  • Polyphenols In Plants - Isolation,...

    Watson,Ronald Ross
    (9237767)

    Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for...

    Produto indisponível

  • Encyclopedia Of Foods

    Dole
    (670523)

    The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat.The...

    Produto indisponível

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