Factors Influencing the Utilization of Concentrated Milk-derived Alkylphenol Flavors PDF Download
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Author: Lenny Soenaryo
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
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Author: Lenny Soenaryo
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
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Book Description
Author: Ling-Hua Ann Han
Publisher:
ISBN:
Category :
Languages : en
Pages : 310
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Author: Meral Kiliç
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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Author:
Publisher:
ISBN:
Category : Pentachlorophenol
Languages : en
Pages : 232
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Book Description
Author: Janusz Pawliszyn
Publisher: Elsevier
ISBN: 0123914493
Category : Science
Languages : en
Pages : 497
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Book Description
The relatively new technique of solid phase microextraction (SPME) is an important tool to prepare samples both in the lab and on-site. SPME is a "green" technology because it eliminates organic solvents from analytical laboratory and can be used in environmental, food and fragrance, and forensic and drug analysis. This handbook offers a thorough background of the theory and practical implementation of SPME. SPME protocols are presented outlining each stage of the method and providing useful tips and potential pitfalls. In addition, devices and fiber coatings, automated SPME systems, SPME method development, and In Vivo applications are discussed. This handbook is essential for its discussion of the latest SPME developments as well as its in depth information on the history, theory, and practical application of the method. - Practical application of Solid Phase Microextraction methods including detailed steps - Provides history of extraction methods to better understand the process - Suitable for all levels, from beginning student to experienced practitioner
Author:
Publisher:
ISBN:
Category : Organic water pollutants
Languages : en
Pages : 484
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Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 411
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This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: M.J. Saxby
Publisher: Springer Science & Business Media
ISBN: 1461521513
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.
Author: Pernille Ingildsen
Publisher: IWA Publishing
ISBN: 1780407572
Category : Science
Languages : en
Pages : 307
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Book Description
Today there is increasing pressure on the water infrastructure and although unsustainable water extraction and wastewater handling can continue for a while, at some point water needs to be managed in a way that is sustainable in the long-term. We need to handle water utilities “smarter”. New and effective tools and technologies are becoming available at an affordable cost and these technologies are steadily changing water infrastructure options. The quality and robustness of sensors are increasing rapidly and their reliability makes the automatic handling of critical processes viable. Online and real-time control means safer and more effective operation. The combination of better sensors and new water treatment technologies is a strong enabler for decentralised and diversified water treatment. Plants can be run with a minimum of personnel attendance. In the future, thousands of sensors in the water utility cycle will handle all the complexity in an effective way. Smart Water Utilities: Complexity Made Simple provides a framework for Smart Water Utilities based on an M-A-D (Measurement-Analysis-Decision). This enables the organisation and implementation of “Smart” in a water utility by providing an overview of supporting technologies and methods. The book presents an introduction to methods and tools, providing a perspective of what can and could be achieved. It provides a toolbox for all water challenges and is essential reading for the Water Utility Manager, Engineer and Director and for Consultants, Designers and Researchers.
Author:
Publisher: Nordic Council of Ministers
ISBN: 9789289308847
Category : Atmospheric ozone
Languages : en
Pages : 176
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Book Description
