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ENGLISH

Transport Phenomena In Food Processing

457,13€ + 10% CARD

 Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.
ENGLISH

Introduction To Food Process Engineering

by Albert Ibarz e Gustavo V. Barbosa-Canovas

139,13€ + 10% CARD

 Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterpris
ENGLISH

Unit Operations In Food Engineering

by Albert Ibarz e Gustavo V. Barbosa-Canovas

337,88€ + 10% CARD

 In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.
ENGLISH

Water Properties Of Food, Pharmaceutical, And Biological Materials

364,38€ + 10% CARD

 Based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004), this book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments.
ENGLISH

Shelf Life Assessment Of Food

139,13€ + 10% CARD

 Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Definin
ENGLISH

Cereal Grains - Properties, Processing, And Nutritional Attributes

by Sergio O. Serna-Saldivar

185,50€ + 10% CARD

 Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products.
ENGLISH

Pulsed Electric Fields In Food Processing - Fundamental Aspects And Applications

87,44€ + 10% CARD

 Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and recent developments in this emerging technology. It includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical propert
ENGLISH

Cereal Grains - Properties, Processing, And Nutritional Attributes

by Sergio O. Serna-Saldivar

185,50€ + 10% CARD

 Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products.
ENGLISH

Cereal Grains - Laboratory Reference And Procedures Manual

by Sergio O. Serna-Saldivar

87,44€ + 10% CARD

 .".. a practical laboratory manual complementing the author's text, Cereal grains: properties, processing and nutritional attributes."
ENGLISH

Osmotic Dehydration And Vacuum Impregnation - Applications In Food Industries

87,44€ + 10% CARD

 This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
ENGLISH

Edible Films And Coatings - Fundamentals And Applications

364,38€ + 10% CARD

 The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting.Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
ENGLISH

Edible Films And Coatings - Fundamentals And Applications

364,38€ + 10% CARD

 The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting.Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
ENGLISH

Advances In Fresh-Cut Fruits And Vegetables Processing

by Olga Martin-Belloso e Robert Soliva Fortuny

90,09€ + 10% CARD

 Explores the basics in fresh-cut fruit and vegetable processing. This book addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. It covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions.
ENGLISH

Unit Operations In Food Engineering

by Albert Ibarz e Gustavo V. Barbosa-Canovas

337,88€ + 10% CARD

 In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.
ENGLISH

Engineering And Food For The 21st Century

90,09€ + 10% CARD

 Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. This book presents thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
ENGLISH

Transport Phenomena In Food Processing

457,13€ + 10% CARD

 Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.
ENGLISH

Water Properties Of Food, Pharmaceutical, And Biological Materials

364,38€ + 10% CARD

 Based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004), this book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments.
ENGLISH

Transport Phenomena In Food Processing

466,40€ + 10% CARD

free shipping

 Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.
ENGLISH

Water Properties Of Food, Pharmaceutical, And Biological Materials

371,77€ + 10% CARD

free shipping

 Based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004), this book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments.
ENGLISH

Cereal Grains - Laboratory Reference And Procedures Manual

by Sergio O. Serna-Saldivar

89,21€ + 10% CARD

free shipping

 .".. a practical laboratory manual complementing the author's text, Cereal grains: properties, processing and nutritional attributes."
ENGLISH

Cereal Grains - Properties, Processing, And Nutritional Attributes

by Sergio O. Serna-Saldivar

189,26€ + 10% CARD

free shipping

 Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products.
ENGLISH

Unit Operations In Food Engineering

by Albert (University Of Lleida, Spain) Ibarz e Gustavo V. (Washington State University, Pullman, Usa) Barbosa-Canovas

344,73€ + 10% CARD

free shipping

 In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.
ENGLISH

My Man In Antibes - Getting To Know Graham Greene

by Michael Mewshaw

28,38€ + 10% CARD

free shipping
ENGLISH

Shelf Life Assessment Of Food

141,95€ + 10% CARD

free shipping
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