Author: Ada Manresa González
Publisher: Editorial Universitaria (Cuba)
ISBN: 959160582X
Category : Science
Languages : es
Pages :
Book Description
Ada Manresa, para sus amigos Adita conjuntamente con Julia Espinosa, la profesora de toda la vida de la asignatura de Evaluación Sensorial de los Alimentos en la Facultad de Farmacia y Alimentos de la Universalidad de La Habana. Como resultado de su amplia experiencia alcanzada durante su trabajo como, ha logrado compilar en esta obra los principios básicos sobre la Evaluación del Color en los Alimentos.
El color en la industria de los alimentos
Author: Ada Manresa González
Publisher: Editorial Universitaria (Cuba)
ISBN: 959160582X
Category : Science
Languages : es
Pages :
Book Description
Ada Manresa, para sus amigos Adita conjuntamente con Julia Espinosa, la profesora de toda la vida de la asignatura de Evaluación Sensorial de los Alimentos en la Facultad de Farmacia y Alimentos de la Universalidad de La Habana. Como resultado de su amplia experiencia alcanzada durante su trabajo como, ha logrado compilar en esta obra los principios básicos sobre la Evaluación del Color en los Alimentos.
Publisher: Editorial Universitaria (Cuba)
ISBN: 959160582X
Category : Science
Languages : es
Pages :
Book Description
Ada Manresa, para sus amigos Adita conjuntamente con Julia Espinosa, la profesora de toda la vida de la asignatura de Evaluación Sensorial de los Alimentos en la Facultad de Farmacia y Alimentos de la Universalidad de La Habana. Como resultado de su amplia experiencia alcanzada durante su trabajo como, ha logrado compilar en esta obra los principios básicos sobre la Evaluación del Color en los Alimentos.
El color en alimentos
El color en alimentos
El color en alimentos
Tecnología del color
Author: J. M. Artigas
Publisher: Universitat de València
ISBN: 9788437054360
Category : Science
Languages : es
Pages : 432
Book Description
El color, tal como lo percibimos los seres humanos, se halla omnipresente en el mundo en que vivimos, no sólo en la naturaleza sino también, prácticamente, en todos los objetos manufacturados. Este libro examina precisamente los aspectos tecnológicos del color y pretende ser de utilidad no sólo a los estudiantes universitarios de física, óptica y optometría, informática o fotografía, sino también a todos aquellos profesionales que en su trabajo diario tienen que abordar problemas relacionados con el color desde los más diversos puntos de vista. Los temas analizados van desde el tratamiento del color en escáneres y cámaras electrónicas hasta el color en la tecnología de alimentos, pasando por la reproducción del color en monitores, impresoras, fotografía, en la industria química mediante pigmentos y colorantes, etc.
Publisher: Universitat de València
ISBN: 9788437054360
Category : Science
Languages : es
Pages : 432
Book Description
El color, tal como lo percibimos los seres humanos, se halla omnipresente en el mundo en que vivimos, no sólo en la naturaleza sino también, prácticamente, en todos los objetos manufacturados. Este libro examina precisamente los aspectos tecnológicos del color y pretende ser de utilidad no sólo a los estudiantes universitarios de física, óptica y optometría, informática o fotografía, sino también a todos aquellos profesionales que en su trabajo diario tienen que abordar problemas relacionados con el color desde los más diversos puntos de vista. Los temas analizados van desde el tratamiento del color en escáneres y cámaras electrónicas hasta el color en la tecnología de alimentos, pasando por la reproducción del color en monitores, impresoras, fotografía, en la industria química mediante pigmentos y colorantes, etc.
Handbook of Fermented Food and Beverage Technology Two Volume Set
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1482260700
Category : Technology & Engineering
Languages : en
Pages : 1636
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Publisher: CRC Press
ISBN: 1482260700
Category : Technology & Engineering
Languages : en
Pages : 1636
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Food Colors
Author: Joyce L. Markovics
Publisher: Bearport Publishing
ISBN: 9781627244664
Category : Juvenile Nonfiction
Languages : es
Pages : 24
Book Description
"In this book, young readers will learn about color with the use of food as an example"--
Publisher: Bearport Publishing
ISBN: 9781627244664
Category : Juvenile Nonfiction
Languages : es
Pages : 24
Book Description
"In this book, young readers will learn about color with the use of food as an example"--
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Publisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Handbook of Plant-Based Fermented Food and Beverage Technology
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439870691
Category : Technology & Engineering
Languages : en
Pages : 821
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Publisher: CRC Press
ISBN: 1439870691
Category : Technology & Engineering
Languages : en
Pages : 821
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Sensory Analysis of Foods of Animal Origin
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1439847967
Category : Technology & Engineering
Languages : en
Pages : 450
Book Description
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
Publisher: CRC Press
ISBN: 1439847967
Category : Technology & Engineering
Languages : en
Pages : 450
Book Description
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text