Food Powders

Enrique Ortega-Rivas, Pablo Juliano, Hong Yan

• Hardcover | Engels | Food Engineering
• Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredien... Lees meer

Electrotechnologies for Extraction from Food Plants and Biomaterials

• Hardcover | Engels | Food Engineering
• Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained ... Lees meer

Agents of Change

• Paperback | Engels | Food Engineering
• Table of contents Introduction Alan Kelly and Lotte Bach Larsen 1. Enzymology of Milk and Dairy Products: Overview Patrick Fox 2. The plasmin system i... Lees meer

Handbook of Food Processing Equipment

George D Saravacos, Athanasios E Kostaropoulos

• Paperback | Engels | Food Engineering
• Recent publications in food engineering concern mainly food process engi- neering, which is related to chemical engineering, and deals primarily with ... Lees meer

Process Analytical Technology for the Food Industry

• Hardcover | Engels | Food Engineering
• The Process Analytical Technology (PAT) initiative aims to move from a paradigm of 'testing quality in' to 'building quality in by design' . It can be... Lees meer

Rheology of Fluid, Semisolid, and Solid Foods

M Anandha Rao

• Hardcover | Engels | Food Engineering
• This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: - A section on microstructure ... Lees meer

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

• Paperback | Engels | Food Engineering
• Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as w... Lees meer

Pulsed Electric Fields Technology for the Food Industry

• Hardcover | Engels | Food Engineering
• Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment... Lees meer

Packaging for Food Preservation

Matteo Alessandro Del Nobile, Amalia Conte

• Hardcover | Engels | Food Engineering
• The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section wil... Lees meer

Food Materials Science

• Paperback | Engels | Food Engineering
• Foods are unique among materials of our daily life in that they are ingested and become part of our body. This book describes the science and procedur... Lees meer

Minimally Processed Refrigerated Fruits and Vegetables

• Hardcover | Engels | Food Engineering
• The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At... Lees meer

Nano-Food Engineering

• Paperback | Engels | Food Engineering
• Comprehensively outlines current applications of nanotechnology in food systems, including functionality and food-related nanotechnology Presents rese... Lees meer

Rheology of Fluid, Semisolid, and Solid Foods

M Anandha Rao

• Paperback | Engels | Food Engineering
• This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: - A section on microstructure ... Lees meer

Dehydration of Foods

Humberto Vega-Mercado

• Paperback | Engels | Food Engineering
• Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration f... Lees meer

Deep Fat Frying: Fundamentals and Applications

Rosana G Moreira, M Elena Castell-Perez, Maria Barrufet

• Hardcover | Engels | Food Engineering
• This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical an... Lees meer

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

• Hardcover | Engels | Food Engineering
• Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as w... Lees meer

Electrotechnologies for Extraction from Food Plants and Biomaterials

• Paperback | Engels | Food Engineering
• Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained ... Lees meer

Challenges and Potential Solutions in Gluten Free Product Development

• Hardcover | Engels | Food Engineering
• This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and off... Lees meer

Science and Technology of Fibers in Food Systems

• Hardcover | Engels | Food Engineering
• This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and h... Lees meer

Process Analytical Technology for the Food Industry

• Paperback | Engels | Food Engineering
• The Process Analytical Technology (PAT) initiative aims to move from a paradigm of 'testing quality in' to 'building quality in by design' . It can be... Lees meer

Electronic Irradiation of Foods

R B Miller

• Hardcover | Engels | Food Engineering
• Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applica... Lees meer

Handbook of Food Processing Equipment

George Saravacos, Athanasios E Kostaropoulos

• Hardcover | Engels | Food Engineering
• This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical p... Lees meer

Food Engineering Interfaces

• Hardcover | Engels | Food Engineering
• The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile ... Lees meer

Food Powders Properties and Characterization

• Paperback | Engels | Food Engineering
• Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage conve... Lees meer