Bakalis serafim (26 resultados)
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 181,10
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 183,11
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: As New. Unread copy in mint condition.
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 183,21
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: New. Brand New.
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 214,32
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 6 disponibles
Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researche…d in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Idioma: Inglés
Editorial: Woodhead Publishing Ltd 2015-05-01, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 213,79
Envío por EUR 18,11Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardcover. Condición: New.
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 242,07
Envío por EUR 7,60Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. 362.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 240,10
Envío por EUR 14,00Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. In.
Modeling Food Processing Operations
Bakalis, Serafim (Editor)/ Knoerzer, Kai (Editor)/ Fryer, Peter J. (Editor)
Idioma: Inglés
Editorial: Woodhead Pub Ltd, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 243,19
Envío por EUR 14,61Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 1st edition. 372 pages. 9.00x6.00x1.00 inches. In Stock.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 242,36
Envío por EUR 17,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 240,09
Envío por EUR 17,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: New.
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Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 214,68
Envío por EUR 43,98Se envía dentro de Estados Unidos de AmericaCantidad disponible: 6 disponibles
Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researche…d in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 260,55
Envío por EUR 2,32Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: New.
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 261,68
Envío por EUR 3,51Se envía dentro de Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. 362.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 266,08
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researche…d in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
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Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health
Ramaioli, Marco (CON); Di Bari, Vincenzo (CON); Yakubov, Gleb (CON); Morgenstern, Marco (CON); Wilde, Peter (CON)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 268,54
Envío por EUR 2,32Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 270,68
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. 362.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 232,43
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Gebunden. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can b.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 281,43
Envío por EUR 14,61Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 368 pages. 9.25x6.10x1.06 inches. In Stock.
Idioma: Inglés
Editorial: Woodhead Publishing, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
Contactar con el vendedorVendedor de 4 estrellasCondición: Usado - Como Nuevo
EUR 284,15
Envío por EUR 29,22Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 248,30
Envío por EUR 75,98Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardback. Condición: New. This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researche…d in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 286,66
Envío por EUR 63,40Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware - This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems res…earched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Idioma: Inglés
Editorial: Woodhead Publishing, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 189,78
Envío por EUR 8,00Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Woodhead Publishing, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 208,83
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Interdisciplinary Approaches to Food Digestion
Gouseti, Ourania|Bornhorst, Gail M.|Bakalis, Serafim|Mackie, Alan
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Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 162,51
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Depar…tment at University of .
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Idioma: Inglés
Editorial: Elsevier Science Apr 2015, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 215,00
Envío por EUR 23,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the pro…cess and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. 372 pp. Englisch.
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Idioma: Inglés
Editorial: Elsevier Science, 2015
Serie: Libro 203 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 235,49
Envío por EUR 63,63Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process…and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.
