Food materials science principles (23 resultados)
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Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Idioma: Inglés
Editorial: Springer 2018
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Editorial: Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Editorial: Springer US 2014
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Taschenbuch. Condición: Neu. Food Materials Science | Principles and Practice | Peter J. Lillford (u. a.) | Taschenbuch | x | Englisch | 2014 | Springer US | EAN 9781461498285 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preig…u.
Idioma: Inglés
Editorial: Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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EUR 250,18
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Idioma: Inglés
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Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Idioma: Inglés
Editorial: Springer 2014
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Idioma: Inglés
Editorial: Springer New York 2007
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Condición: Sehr gut. Zustand: Sehr gut | Seiten: 632 | Sprache: Englisch | Produktart: Bücher | Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materia…ls is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer¿s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Idioma: Inglés
Editorial: Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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EUR 278,75
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Idioma: Inglés
Editorial: Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 277,83
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Idioma: Inglés
Editorial: Springer New York, Springer US 2014
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 223,11
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legitim…ate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer's taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Idioma: Inglés
Editorial: Springer New York, Springer 2007
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legitimate asp…iration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer's taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Idioma: Inglés
Editorial: Springer Verlag 2007
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 311,84
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Hardcover. Condición: Brand New. 1st edition. 616 pages. 9.25x6.25x1.25 inches. In Stock.
Idioma: Inglés
Editorial: Springer 2018
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 274,55
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Taschenbuch. Condición: Neu. Freezing Colloids: Observations, Principles, Control, and Use | Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering | Sylvain Deville | Taschenbuch | Engineering Materials and Processes | xxiii | Englisch | 2018 | Springer | EAN 9783319844169 | Verantwortlich…e Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Idioma: Inglés
Editorial: Springer, Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 320,99
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurren…ces, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic.The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
Idioma: Inglés
Editorial: Springer 2018
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 331,86
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various o…ccurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic.The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
Idioma: Inglés
Editorial: Springer 2017
Serie: Engineering Materials and Processes, Libro 26 de 29. Libro 26 de 29 - Engineering Materials and Processes
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. 624 pages. 9.25x6.25x1.50 inches. In Stock.
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Librería: liu xing, Nanjing, JS, Chinaliu xing
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EUR 66,91
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paperback. Condición: New. Pub Date: 2014-10-01 Pages: 347 Language: Chinese Publisher: Harbin Institute of Technology Press. functional foods are defined as the mediation of human physiology. fitness for a particular food groups. not to treat for the purpose of a food. Diet originated in China. Medicinal and Edible under the gu…idance of the basic theory of traditional Chinese medicine will combine food and drugs and after appropriate cooking for health care and disease prevention special food. Medicinal and Edible foo.
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Editorial: Springer 2007
Serie: Food Engineering, Libro 4 de 46. Libro 4 de 46 - Food Engineering
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 186,70
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Buch. Condición: Neu. Food Materials Science | Principles and Practice | Peter J. Lillford (u. a.) | Buch | x | Englisch | 2007 | Springer | EAN 9780387719467 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand….
