Food engineering handbook :food process engineering
664
FOO
17923
Varzakas, Theodoros [ed.]
Food engineering handbook :food process engineering / edited by Theodoros Varzakas and Constantina Tzia . – Boca Raton : CRC Press, 2014.
xxii, 650 p.
Contents: Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers. Chapter 13: Encapsulation of Food Ingredients : Agents and Techniques Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies
ISBN 9781482261660 : 12220.00.
FOOD SCIENCE
FOOD INDUSTRY AND TRADE
FOOD -- BIOTECHNOLOGY
TECHNOLOGY & ENGINEERING -- FOOD SCIENCE
664 / FOO
FOO
17923
Varzakas, Theodoros [ed.]
Food engineering handbook :food process engineering / edited by Theodoros Varzakas and Constantina Tzia . – Boca Raton : CRC Press, 2014.
xxii, 650 p.
Contents: Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers. Chapter 13: Encapsulation of Food Ingredients : Agents and Techniques Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies
ISBN 9781482261660 : 12220.00.
FOOD SCIENCE
FOOD INDUSTRY AND TRADE
FOOD -- BIOTECHNOLOGY
TECHNOLOGY & ENGINEERING -- FOOD SCIENCE
664 / FOO