000			01425nam a22002537a 4500
003			In-KoJDB
999			_c14881 _d14881
005			20210306202742.0
008			181112b xxu||||| |||| 00| 0 eng d
020			_a9781482261660 _c12220.00
040			_aJDBI
041			_aeng
082			_a664 _bFOO
100			_aVarzakas, Theodoros [ed.]
245			_aFood engineering handbook :food process engineering _cedited by Theodoros Varzakas and Constantina Tzia
260			_aBoca Raton _bCRC Press _c2014
300			_axxii, 650 p.
500			_aContents: 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
650			_aFOOD SCIENCE
650			_aFOOD INDUSTRY AND TRADE
650			_aFOOD -- BIOTECHNOLOGY
650			_aTECHNOLOGY & ENGINEERING -- FOOD SCIENCE
700			_eedt _aTzia, Constantina
942			_cBK