Food Processing: Recent Developments

ISBN 13: 9780444815002

Food Processing: Recent Developments

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9780444815002: Food Processing: Recent Developments
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...is exceptionally well produced, and the 14 chapters are written by a distinguished panel of international experts in their field.
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Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.

Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

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Publicado por ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (1995)
ISBN 10: 0444815007 ISBN 13: 9780444815002
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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 1995. Hardback. Condición: New. Language: English . Brand New Book. Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments. Nº de ref. del artículo: AA59780444815002

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Publicado por ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (1995)
ISBN 10: 0444815007 ISBN 13: 9780444815002
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The Book Depository
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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 1995. Hardback. Condición: New. Language: English . Brand New Book. Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments. Nº de ref. del artículo: AA59780444815002

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GAONKAR, ANILKUMAR
Publicado por Elsevier Science (1995)
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Descripción Elsevier Science, 1995. Hardback. Condición: NEW. 9780444815002 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE01203199

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GAONKAR, ANILKUMAR
Publicado por Elsevier Science (1995)
ISBN 10: 0444815007 ISBN 13: 9780444815002
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Descripción Elsevier Science, 1995. Hardback. Condición: NEW. 9780444815002 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE0897714

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Publicado por Elsevier Science (1995)
ISBN 10: 0444815007 ISBN 13: 9780444815002
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Descripción Elsevier Science, 1995. Condición: New. This item is printed on demand for shipment within 3 working days. Nº de ref. del artículo: GM9780444815002

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Anil G. Gaonkar (Editor)
Publicado por Elsevier Science (1995)
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Descripción Elsevier Science, 1995. Hardcover. Condición: New. 1. Nº de ref. del artículo: DADAX0444815007

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A.G. Gaonkar
Publicado por Elsevier Science Ltd (1995)
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Descripción Elsevier Science Ltd, 1995. Hardcover. Condición: Brand New. 1st edition. 330 pages. 10.00x7.25x1.00 inches. In Stock. Nº de ref. del artículo: 0444815007

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Publicado por Elsevier
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Descripción Elsevier. Condición: New. pp. 330. Nº de ref. del artículo: 8359818

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