Hae soo kwak nano and microencapsulation for foods
Фото - Hae-Soo Kwak Nano- and Microencapsulation for Foods hae soo kwak nano and microencapsulation for foods

Hae-Soo Kwak Nano- a...

Today, nano- and microencapsulation are increasingly being utilized in...

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Фото - Rickey Yada Nanotechnology and Functional Foods. Effective Delivery of Bioactive Ingredients hae soo kwak nano and microencapsulation for foods

Rickey Yada Nanotech...

The continued advancement in the sciences of functional foods and nutr...

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Фото - Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods hae soo kwak nano and microencapsulation for foods

Hordur Kristinsson G...

Antioxidants and Functional Components in Aquatic Foods compiles for t...

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Фото - McCance and Widdowson's The Composition of Foods hae soo kwak nano and microencapsulation for foods

McCance and Widdowso...

McCance and Widdowson's The Composition of Foods Sixth Summary Edition...

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Фото - Amos Nussinovitch Adhesion in Foods. Fundamental Principles and Applications hae soo kwak nano and microencapsulation for foods

Amos Nussinovitch Ad...

To the layman, adhesion is a simple matter of how well two different m...

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Фото - Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits hae soo kwak nano and microencapsulation for foods

Imran Ahmad Function...

Functional foods are foods which contain bioactive components, either...

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Фото - Richard Podolak Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods hae soo kwak nano and microencapsulation for foods

Richard Podolak Cont...

The first and only comprehensive reference/solutions manual for managi...

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Фото - Michel Aliani Bitterness. Perception, Chemistry and Food Processing hae soo kwak nano and microencapsulation for foods

Michel Aliani Bitter...

The increasing demand for healthy foods has resulted in the food indus...

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Фото - John Voeller G. Food Safety and Food Security hae soo kwak nano and microencapsulation for foods

John Voeller G. Food...

Food Safety and Food Security features articles from the Wiley Handboo...

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Фото - Майка классическая Printio Kwak петушок hae soo kwak nano and microencapsulation for foods

Майка классическая P...

Майка классическая — цвет: белый, пол: Жен.

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Фото - Майка классическая Printio Kwak петушок hae soo kwak nano and microencapsulation for foods

Майка классическая P...

Майка классическая — цвет: белый, пол: Муж.

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Фото - Лонгслив Printio Kwak петушок hae soo kwak nano and microencapsulation for foods

Лонгслив Printio Kwa...

Лонгслив — цвет: белый, пол: Муж.

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Фото - Debasis Bagchi Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods hae soo kwak nano and microencapsulation for foods

Debasis Bagchi Genom...

Functional foods and nutraceuticals have received considerable interes...

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Фото - Richenna Soo Уход для волос с хной Soo Уход для волос с хной hae soo kwak nano and microencapsulation for foods

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Средство 2 в 1 – кондиционер и маска интенсивно увлажняет и питает вол...

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Фото - Denise Hunter Bioactives in Fruit. Health Benefits and Functional Foods hae soo kwak nano and microencapsulation for foods

Denise Hunter Bioact...

For centuries we have known that fruit is important for health, but we...

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Фото - Футболка Wearcraft Premium Printio Kwak петушок hae soo kwak nano and microencapsulation for foods

Футболка Wearcraft P...

Футболка Wearcraft Premium — цвет: жёлтый, пол: Жен.

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Для информации:

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.