9781032535463 - Applied Rheology in Food Processing (16 resultados)

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New. Winny Routray is currently working as Assistant Professor in the Department of Food Process Engineering at NIT Rourkela, India, and is working on several national and international collaborative projects. She has also been working as the.

Hardcover. Condición: Brand New. 416 pages. 9.18x6.12x9.45 inches. In Stock.

Buch. Condición: Neu. Neuware - This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.

Hardcover. Condición: new. Hardcover. This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.Discusses the effects of nanotechnology on the rheological propertiesDetails the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisinesIllustrates various food components playing a major role in the popularity of modern productsReviews factors affecting technology transfer from lab to industry This book is aimed at graduate students and researchers in food and chemical engineering. This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condición: new. Hardcover. This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.Discusses the effects of nanotechnology on the rheological propertiesDetails the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisinesIllustrates various food components playing a major role in the popularity of modern productsReviews factors affecting technology transfer from lab to industry This book is aimed at graduate students and researchers in food and chemical engineering. This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condición: new. Hardcover. This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.Discusses the effects of nanotechnology on the rheological propertiesDetails the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisinesIllustrates various food components playing a major role in the popularity of modern productsReviews factors affecting technology transfer from lab to industry This book is aimed at graduate students and researchers in food and chemical engineering. This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.