Food Engineering: Process and Technology, S.N. Mukhopadhyay
Автор: Goyal, Megh R. Название: Nanotechnology Horizons in Food Process Engineering ISBN: 1774910624 ISBN-13(EAN): 9781774910627 Издательство: Taylor&Francis Рейтинг: Цена: 99330.00 T Наличие на складе: Есть
Автор: Lewis, Michael Название: Food Process Engineering Principles And Data ISBN: 0128211822 ISBN-13(EAN): 9780128211823 Издательство: Elsevier Science Рейтинг: Цена: 220090.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
Автор: Edited By Megh R. Goyal Название: Nanotechnology Horizons in Food Process Engineering 3-volume set ISBN: 1774910640 ISBN-13(EAN): 9781774910641 Издательство: Taylor&Francis Рейтинг: Цена: 393010.00 T Наличие на складе: Нет в наличии. Описание: Addresses the uses of nanotechnology in food processing. Vol 1 focuses food preservation, packaging, and sustainable agriculture, while Vol 2 looks food process engineering, biomaterials in food products, and modern nanotechnology. Vol 3 explores trends in nanotechnology for food applications and for improving food delivery systems.
Автор: Berk, Zeki Название: Food Process Engineering and Technology ISBN: 0128120185 ISBN-13(EAN): 9780128120187 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Нет в наличии. Описание:
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
Provides a strong emphasis on the relationship between engineering and product quality/safety
Considers cost and environmental factors
Presents a fully updated, adequate review of recent research and developments in the area
Includes a new, full chapter on elements of food plant design
Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
Автор: Varzakas Theodoros Название: Food Engineering Handbook ISBN: 1482261669 ISBN-13(EAN): 9781482261660 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
Discusses size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid-liquid and supercritical fluid extraction
Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Название: Fundamentals of Food Process Engineering ISBN: 1461570573 ISBN-13(EAN): 9781461570578 Издательство: Springer Рейтинг: Цена: 74490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Автор: Stadler Название: Process-Induced Food Toxicants - Occurrence, Formation, Mitigation, and Health Risks ISBN: 0470074752 ISBN-13(EAN): 9780470074756 Издательство: Wiley Рейтинг: Цена: 175240.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.
Автор: Das Название: Fundamentals & Ops In Food Process ISBN: 1466560908 ISBN-13(EAN): 9781466560901 Издательство: Taylor&Francis Рейтинг: Цена: 132710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations. It focuses on the fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing.
Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto Название: Advances in Food Process Engineering Research and Applications ISBN: 1461479053 ISBN-13(EAN): 9781461479055 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.
Автор: Colm P. O`Donnell; Colette Fagan; P.J. Cullen Название: Process Analytical Technology for the Food Industry ISBN: 1493903101 ISBN-13(EAN): 9781493903108 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Process Analytical Technology for the Food Industry
Автор: P. G. Smith Название: Introduction to Food Process Engineering ISBN: 1489978828 ISBN-13(EAN): 9781489978820 Издательство: Springer Рейтинг: Цена: 65290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.
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