Advances in Food Process Engineering, Goyal, Megh R.

Автор: Lewis, Michael
Название: Food Process Engineering Principles And Data
ISBN: 0128211822 ISBN-13(EAN): 9780128211823
Издательство: Elsevier Science
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Цена: 220090.00 T
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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: Jingdun Jia; Donghong Liu; Haile Ma
Название: Advances in Food Processing Technology
ISBN: 9811364508 ISBN-13(EAN): 9789811364501
Издательство: Springer
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Цена: 130430.00 T
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Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Автор: Berk, Zeki
Название: Food Process Engineering and Technology
ISBN: 0128120185 ISBN-13(EAN): 9780128120187
Издательство: Elsevier Science
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Цена: 176290.00 T
Наличие на складе: Поставка под заказ.
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.

Автор: Fereidoon Shahidi; Chi-Tang Ho; Nguyen Van Chuyen
Название: Process-Induced Chemical Changes in Food
ISBN: 0306458241 ISBN-13(EAN): 9780306458248
Издательство: Springer
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Цена: 213360.00 T
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Описание: Based in part, on Proceedings of Pacifichem 95 held in Honolulu, Hawaii, December 18-22, 1995

Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto
Название: Advances in Food Process Engineering Research and Applications
ISBN: 1489979476 ISBN-13(EAN): 9781489979476
Издательство: Springer
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Цена: 130590.00 T
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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: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto
Название: Advances in Food Process Engineering Research and Applications
ISBN: 1461479053 ISBN-13(EAN): 9781461479055
Издательство: Springer
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Цена: 156720.00 T
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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: Stewart Wolf
Название: The Biology of the Schizophrenic Process
ISBN: 1461589959 ISBN-13(EAN): 9781461589952
Издательство: Springer
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Цена: 46570.00 T
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Описание: The program was designed to further the objectives of the Multidisciplinary Research Program in Mental Health, of the University of Texas Medical Branch and to supplement their efforts with a well focused look at the schizophrenic process.

Название: Functional food ingredients from plants
ISBN: 0128165677 ISBN-13(EAN): 9780128165676
Издательство: Elsevier Science
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Цена: 141480.00 T
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Описание:

Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.

Автор: Ulf Stahl; Ute E.B. Donalies; Elke Nevoigt
Название: Food Biotechnology
ISBN: 354070535X ISBN-13(EAN): 9783540705352
Издательство: Springer
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Цена: 304750.00 T
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Описание: This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

Автор: Ho, C.T., Spanier A.H.
Название: Food Flavors and Chemistry : Advances of the New Millennium
ISBN: 0854048758 ISBN-13(EAN): 9780854048755
Издательство: Royal Society of Chemistry
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Цена: 94990.00 T
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Описание: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Автор: A.M. Pearson; T.R. Dutson
Название: Production and Processing of Healthy Meat, Poultry and Fish Products
ISBN: 1461284295 ISBN-13(EAN): 9781461284291
Издательство: Springer
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Цена: 139310.00 T
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Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

Автор: Holger Zorn; Peter Czermak
Название: Biotechnology of Food and Feed Additives
ISBN: 3662509962 ISBN-13(EAN): 9783662509968
Издательство: Springer
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Цена: 191550.00 T
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Описание: This book review series presents current trends in modern biotechnology. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification.