Applied rheology food processing (16 resultados)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 252,54
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 280,68
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 279,35
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Applied Rheology in Food Processing
Winny Routray|Kshirod Kumar Dash (Tezpur University, Assam, India)
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Librería: moluna, Greven, Alemaniamoluna
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EUR 257,28
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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.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 345,32
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Hardcover. Condición: Brand New. 416 pages. 9.18x6.12x9.45 inches. In Stock.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 361,28
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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 var…ious 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 properties - Details the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisines - Illustrates various food components playing a major role in the popularity of modern products - Reviews factors affecting technology transfer from lab to industry This book is aimed at graduate students and researchers in food and chemical engineering.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 239,80
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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.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 277,11
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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.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 283,06
Envío por EUR 43,18Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
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.
