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Zuidam (41 results)
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Geomorphological Development of the Zaragoza Region, Spain
Published by State University of Utrecht, Utrecht, 1976
Seller: Clement Burston Books, Bowness on Windermere, United Kingdom
Seller rating 5 out of 5 stars
US$ 12.43
US$ 20.11 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketTrade Paperback. Condition: Good. Processes and land forms related to climatic change in a large Mediterranean river basin, in English, former owner's name inside,200 pages, many diagrams and three separate maps.
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Enno de Kroon. Adventures 1995-1999
Published by Enno de Kroon, 1999
ISBN 10: 9080491314 ISBN 13: 9789080491311
Condition: Good.
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Condition: Good. Paperback, illustraties in z/w.
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Condition: Very good. Emma Zuidam (illustrator).
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Condition: Very good.
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Het huishouden van een 'ontaarde' moeder (Over pubers, huisdieren en ander gespuis.)
Seller: Emile Kerssemakers ILAB, Heerlen, Netherlands
Seller rating 5 out of 5 stars
Emma Zuidam (illustrator). 2017, 176pp, Geïllustreerd. Paperback. Naam binnenzijde voorplat, verder in zeer goede staat.
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Condition: Very good.
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Encuadernación de tapa blanda. Condition: Bien. State University of Utrecht. Utrecht. 1976. Texto en inglés. DEDICATORIA Y FIRMA AUTOGRAFA DEL AUTOR. Processes and land forms related to climatic change in a large Mediterranean river basin. 212 páginas. 24 x 17. Texto salpicado con ilustraciones b/n + laminas finales con fotografías b/n. Tapa blanda de editorial ilustrada. Sin subrayados ni anotaciones. Tapa delantera con leve rasgado reparado. por anterior propietario. con papel celo pro su cara interior. por lo demás: Buen estado de conservación. Libro.
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Condition: Very good.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Language: English
Published by Springer-Verlag Publishing, 2009
ISBN 10: 1441910077 ISBN 13: 9781441910073
Condition: Like New. Fine/As New; Hardcover; Covers are still glossy with "sharp" edge-corners; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Green and orange covers with title in white lettering; 2009, Springer-Verlag Publishing; 400 pages; "Encapsulation Technologies for Active Food Ingredients and Food Processing," by N.J. Zuidam & Viktor Nedovic.
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De Keizerlijke Gendarmerie in Raalte 1811 - 1812 - 1813.
Seller: Antiquariaat A. Kok & Zn. B.V., Amsterdam, Netherlands
Seller rating 5 out of 5 stars
Raalte, 2005. 43 pp. Col. ills. Hardcover.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 190.36
US$ 16.06 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 190.36
US$ 16.06 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 190.33
US$ 20.11 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 162.29
US$ 56.69 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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US$ 163.60
US$ 56.69 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketGebunden. Condition: New.
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Condition: New. pp. 412.
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Condition: New. pp. 412.
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Taschenbuch. Condition: Neu. Encapsulation Technologies for Active Food Ingredients and Food Processing | N. J. Zuidam (u. a.) | Taschenbuch | xii | Englisch | 2014 | Springer | EAN 9781489983497 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Language: English
Published by Springer New York, Springer US, 2014
ISBN 10: 148998349X ISBN 13: 9781489983497
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates.The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides).Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry oracademia, and they have brought together in this book contributions from both fields.
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates.The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides).Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry oracademia, and they have brought together in this book contributions from both fields.
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Encapsulation Technologies for Active Food Ingredients and Food Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 274.80
US$ 20.11 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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US$ 263.76
US$ 33.52 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Like New. Like New. book.
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Condition: As New. Unread book in perfect condition.
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US$ 301.05
US$ 33.52 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Condition: As New. Unread book in perfect condition.
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ITC Textbook of Photo-Interpretation, Vol. 7: Terrain Analysis and Classification Using Aerial Photographs
Language: English
Published by International Institute for Aeri, 1979
ISBN 10: 9061640385 ISBN 13: 9789061640387
Hardcover. Condition: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority!
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Condition: Sehr gut. Emma Zuidam (illustrator). Zustand: Sehr gut | Sprache: Niederländisch | Produktart: Bücher | Keine Beschreibung verfügbar.
