Marc 21 DDC KHTG KD KHTG CD

MỤC LỤC LIÊN HỢP VIETBIBLIO

Giới hạn kết quả tìm kiếm bằng dấu *:
Ví dụ: Toán 2, xuất bản năm 2010, Bộ sách Cánh Diều => Nhập: Toán 5*2010*Cánh Diều
Tên sách hoặc ISBN:
Thư viện:
192.168.90.150Tìm thấy: 38 tài liệu với từ khoá Food science

Phần mềm dành cho TV huyện và trường học1717968. Food science and technology/ Edited by Geoffrey Campbell-Platt.- Chichester, U.K.: Wiley-Blackwell, 2009.- xi, 508 p.: ill. (some col.); 29 cm.
    Includes bibliographical references and index
    ISBN: 9780632064212
    Tóm tắt: The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course. Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide.
(Biotechnology; Food industry; Food industry and trade; Food technology; ) |Công nghiệp thực phẩm; Công nghệ thực phẩm; | [Vai trò: Campbell-Platt, Geoffrey; ]
DDC: 664 /Price: 1584000 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1720742. Near-Infrared Spectroscopy in Food Science and Technology/ Edited by Yukihiro Ozaki, W. Fred McClure, and Alfred A. Christy.- Hoboken, N.J.: Wiley-Interscience, 2007.- xii, 408 p.: ill.; 25 cm.
    Includes bibliographical references and index
    ISBN: 9780471672012
    Tóm tắt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis
(Food; Near infrared spectroscopy; Công nghệ thực phẩm; ) |Công nghệ thực phẩm; Analysis; | [Vai trò: Christy, Alfred A.; McClure, W. Fred; Ozaki, Yukihiro; ]
DDC: 664.07 /Price: 120 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1725881. MURANO, PETER S.
    Understanding food science and technology/ Peter S. Murano.- Victoria, Australia: Brooks Cole / Thomson Learning, 2005.- xviii, [484p.]: ill.; 28 cm.
    ISBN: 053454486X
    Tóm tắt: UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.
(Food industry and trade; ) |Công nghệ thực phẩm; |
DDC: 664 /Price: 76.21 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1660190. VACLAVIK, VICKIE A.
    Essentials of food science/ Vickie A. Vaclavik.- 2nd ed..- New York: Kluwer Academic, 2003.- 482 p.; 24 cm.- (Food science text series)
    ISBN: 0306473631
(Food; Food; Nutrition; ) |Lương thực; Analysis; Composition; |
DDC: 664 /Price: 84.07 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1659647. Food science and biotechnology/ Edited by Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovassáa.- Boca Raton, Fl.: CRC Press, 2003.- 338 p.; 25 cm.- (Food preservation technology)
    ISBN: 1566768926
    Tóm tắt: "Food science and biotechnology" presents combined methods of preserving food and biological materails.
(Food industry and trade; Food; ) |Công nghệ bảo quản thực phẩm; Công nghệ thực phẩm; Biotechnology; | [Vai trò: Barbosa-Cánovassáa, Gustavo V.; Gutiérrez-López, Gustavo F.; ]
DDC: 664 /Price: 3021120 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1686782. FREDERICK J FRANCIS
    Encyclopedia of Food science and technology. 1/ FREDERICK J FRANCIS.- 2nd.- New York: John Wiley and Sons, 2000.- 662p; cm.
(food industry and trade - encyclopedias; ) |Công nghệ thực phẩm; |
DDC: 664.003 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1686758. FREDERICK J FRANCIS
    Encyclopedia of Food science and technology. Vol.2/ FREDERICK J FRANCIS.- 2nd.- New York: John Wiley and Sons, 2000.- 716p
(food industry and trade - encyclopedias; ) |Công nghệ thực phẩm; |
DDC: 664.003 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1686732. FREDERICK J FRANCIS
    Encyclopedia of Food science and technology. Vol.3/ FREDERICK J FRANCIS.- 2nd.- New York: John Wiley and Sons, 2000.- 690p
(food industry and trade - encyclopedias; ) |Công nghệ thực phẩm; |
DDC: 664.003 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1686859. FREDERICK J FRANCIS
    Encyclopedia of Food science and technology. Vol.4/ FREDERICK J FRANCIS.- 2nd.- New York: John Wiley and Sons, 2000.- 700p
(food industry and trade - encyclopedias; ) |Công nghệ thực phẩm; |
DDC: 664.003 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1737583. Seafood science and technology: Proceedings of the International Conference Seafood 2000 celebrating the tenth anniversary of the Canadian Institute of Fisheries Technology of the Technical University of Nova Scotia, 13-16 May, 1990, Halifax, Canada/ Edited by E. Gramham Bligh.- Canada: Fishing News Books, 2000.- 75 p.; 30 cm.
    ISBN: 0852381735
    Tóm tắt: This report summarizes signification lipid degradation in fish muscle during refrigerated and frozen storage is due to enzymatic hydrolysis and leads to both a decrease in phospholipids,...
(Seafood; Thức ăn hải sản; ) |Kỹ thuật chế biến hải sản; | [Vai trò: Bligh, E. Gramham; ]
DDC: 641.392 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1717377. EITENMILLER, RONALD R.
    Vitamin analysis for the health and food sciences/ Ronald R. Eitenmiller, W.O. Landen.- New York: CRC Press, 2000.- 518 p.; 24 cm.
    ISBN: 0848326680
    Tóm tắt: Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved and sophisticated instrumentation including the recent applications and impact of the widely adopted LC-MS. Designed as a bench reference, this volume gives you the tools to make efficient and correct decisions regarding the appropriate analytical approach--saving time and effort in the lab. Each chapter is devoted to a particular vitamin and begins with a brief review of its uniqueness and its role in metabolism. The authors stress a thorough understanding of the chemistry of each compound in order to effectively analyze it and to this end provide the chemical structure and nomenclature of each vitamin, along with tabular information on spectral properties. They supply extensive insight into practical problem-solving including an awareness of the stability of vitamins and their extraction from different biological matrices. All information is heavily documented with the latest scientific papers and organized into easily read tables covering topics necessary for accurate analytical results. After presenting the chemistry and biochemistry of the vitamin, each chapter details the commonly used analytical and regulatory methods. A summary table gives at-a-glance information on many of these sources, as well as several of the AOAC International Methods. In addition the authors apply their extensive experience in the field to create a critical, interpretive review of the advanced methods of vitamin analysis with sufficient detail to be a valuable guide to cutting-edge methodology.
(Vitamins; ) |Vitamin; Analysis; | [Vai trò: Landen, W.O.; ]
DDC: 612.399 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1722793. MEHAS, KAY YOCKEY
    Food science: The biochemistry of food anf nutrition/ Kay Yockey Mehas, Sharon Leslay Rodgers.- 3th ed..- New York: McGraw - hill, 1997.- 399 p.; 24 cm.
    ISBN: 0026476479
    Tóm tắt: In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together.
(Food industry and trade; ) |Công nghệ thực phẩm; | [Vai trò: Rodgers, Sharon Leslay; ]
DDC: 572.9 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1679150. WHITAKER, JOHN R.
    Principles of enzymology for the food sciences/ John R. Whitaker.- New York: Marcel Dekker, 1994.- xv, 625 p.: ill.; 24 cm.
    Includes bibliographical references and index
    ISBN: 0824791487
    Tóm tắt: Completely revised and updated throughout, this Second Edition of a standard reference/​text explains the fundamentals of enzymology and describes the role of enzymes in the food, agricultural, and health sciences. Maintaining those features that sent the previous edition into multiple printings, Principles of Enzymology for the Food Sciences, Second Edition provides new methods for protein determination and purification . . . examines the novel concept of hysteresis . . . furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases, and the enzymology of biotechnology . . . details current knowledge of starch, glycogen, and cellulose degrading enzymes . . . shows how and why experimental and environmental parameters influence enzyme activity . . . discusses the effect of enzyme concentration, substrate concentration, pH, temperature, inhibitors, and activators on enzyme activity . . . describes the active site and factors that account for enzyme activity . . . delineates hydrolytic and oxidative enzymes of major importance . . . and much more.
(Enzymes; ) |Công nghệ thực phẩm; Enzim; Vi sinh học công nghiệp; |
DDC: 612.0151 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1693598. J ADRIAN
    Dictionaire Agro-Alimentaire: Dictionary of Food Science and Industry/ J Adrian.- Paris: Tec and Doc, Lavoisier, 1990; 346tr..
(food and industries - dictionary; ) |Tự điển Kỹ nghệ thực phẩm; |
DDC: 603 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1678912. Food additives: Food science and technology; N.35.- 1st.- New York: Marcel Dekker, 1990; 736p..
    ISBN: 0824780469
(food additives; ) |Chất phụ gia trong công nghệ thực phẩm; Công nghệ thực phẩm; |
DDC: 664.06 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1689333. Food science and technology - Catalog 1989-1990.- New York: Avenue, 1990.- 21p.; 27cm.
(Food industry; ) |Chế biến thực phẩm; Thư mục; Catalog; |
DDC: 016.664 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1679022. Mycotoxins in food: Food science and technology series.- 1st.- London: Academic, 1987; 263p..
    ISBN: 0124266703
(food contamination; mycotoxins; ) |Nấm độc; Ô nhiễm thực phẩm; |
DDC: 363.192 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1663548. KAWAMURA, YOJIRO
    Umami: A basic taste ; physiology, biochemistry, nutrition, food science/ Yojiro Kawamura.- New York: Marcel Dekker, 1987.- 649 p.; 24 cm.
    ISBN: 0824776364
(Flavor; Monosodium glutamate; Taste; ) |Bột ngọt; Physiological effect; |
DDC: 612.31 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1689640. Food Science 363: Process Engineering.- Illinois: Urbana, 1980.- 200p.
(food processing; ) |Thiết bị chế biến; |
DDC: 621.4022 /Nguồn thư mục: [SCTHU].

Phần mềm dành cho TV huyện và trường học1695652. IRRI
    Interfaces between agriculture, nutrition, and food science/ IRRI.- Philippines: IRRI, 1979; 143p..
(agricultural products; food supply; ) |Lương thực; Sản phẩm nông nghiệp; |
DDC: 630 /Nguồn thư mục: [SCTHU].

Trang sau |
VUC là mục lục liên hợp, dành cho các thư viện sử dụng hệ thống tự động hóa thư viện VietBiblio có thể tìm kiếm và khai thác nhanh chóng dữ liệu thư mục bao gồm hình ảnh bìa sách.
Với VietBiblio, Hơn 5.000 thư viện có quy mô nhỏ ở Việt Nam đã nhanh chóng thực hiện chuyển đổi số trong điều kiện còn khó khăn về kinh phí và nguồn nhân lực.