Food process engineering volume (29 resultados)

hardcover. Condición: Good. Elsevier Applied Science Publishers, London, c.1986, 8vo., boards, 2(613,20)pp., ex-lib.- spine label, pocket, stamps, G $.

Condición: Good. Volume 2. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Dust jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN.…

Condición: Fair. Volume 2. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:1851660232.…

Condición: Poor. Volume 1. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen & pencil markings. In poor condition, suitable as a reading copy. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2000grams, ISBN:0853348960.…

hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Paperback. Condición: Brand New. 316 pages. 9.61x6.14x0.74 inches. In Stock.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Inhaltsangabe1. Development of Enzyme Engineering-Application of Immobilized Cell System.- 2. Immobilized Biological Systems for Continuous Fermentation.- 3. Enzyme Engineering in the Japanese Food Industry.- 4. Artifical Enzyme Membranes: Optimization and Control.- 5. Applications of the Enzyme Thermistor in Analysis and Process Control.- 6. The Effect of Binding Systems on Immobilized Enzyme Suitability.- 7. Sucrose Inversion by Immobilized Saccharomyces cerevisiae Yeast Cells.- 8. Barley Starch Conversion by Immobilized Glucoamylase and Glucose Isomerase.- 9. Commercial Starch Processing Using Immobilized Enzymes.- 10. Immobilized Amyloglucosidase: Properties and Use for Brewing.- 11. Immobilized Glucoamylase.- 12. Isomerized Syrups of Increased Fructose Content.- 13. The Production of Ethanol from Cellobiose Using Baker's Yeast Co-immobilized with -Glucosidase.- 14. Optimization of an Immobilized -Galactosidase System.- 15. Lactose Hydrolysis by Immobilized Lactase: Semi-Industrial Experience.- 16. Entrapment of Whole Cell Yeast -Galactosidase in Precipitated Cellulose Derivatives.- 17. Immobilized Pectinesterase.- 18. Synthesis of Tyrosine, Aspartic Acid and Glutamic Acid by Immobilized Biocatalysts.- 19. Enzyme Reactor Design, Kinetics and Performance.- 20. Hollow-Fiber Enzyme Reactors for Sugar and Starch Processing.- 21. The Differences Between Plug-Flow and Continuous Back-Mix Reactors with Immobilized Biocatalysts. Can Theoretical Calculations Predict the Experimental Behaviour .- 22. Performance of a Zig-Zag Fluidized Bed as an Immobilized Enzyme Reactor.- 23. Enzyme Degradation During Drying Processes.- 24. The Effect of HTST-Extrusion on Retention of Cereal -amylase Activity and on Enzymatic Hydrolysis of Barley Starch.- 25. Some Aspects of Glucoamylase Action Relevant to the Enzymic Production of Dextrose from Starch.- 26. Enzymatic Conversion of Wheat Starch and Grain.- 27. Enzymatic Conversion of Cellulose to Glucose: Kinetics, Mechanism and Applied Problems.- 28. Comparison of -Galactosidases from Kluyveromyces fragilis and Bacillus Sp. and their Application in Whey Treatment.- 29. Apple Cell Wall Digestion by Polysaccharide Degrading Enzymes.- 30. Use of Enzymes/Biomass in the Feedstuff Industry.- 31. Production and Utilization of Pseudomonas fluorescens Peptidases.- 32. Production of Enzymes and Single Cell Protein from Rice Hulls.- 33. Automatic Analyzers in Monitoring of Enzyme Production.- 34. Separation of Lysozyme from Egg White. …

Condición: Good. 191 pp., softcover, ex library, else textually clean, tight and bright. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country. Photos available upon request.…

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New. In English.

Condición: New.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. In English.

Condición: New. In English.

Buch. Condición: Neu. Neuware - Discusses nanotechnology use in non-thermal food processing techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Good. Ex-lib with usual marks, etc. DJ Brodart protected. Plastic a little soiled at the back. 967pp unmarked. Very heavy at 2kg.

Hardcover. Condición: New. HardCover. Pub Date :2004-04-01 Publisher: China Light Industry Press Release section 7-5019-4157-2.

Condición: New. PRINT ON DEMAND.

Condición: New. PRINT ON DEMAND.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, 'smart' foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials.This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging, and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications for improving food delivery systems.Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods.Volume 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production.Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated.Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more. …

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, 'smart' foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials.This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems.Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods.Volume 3: Trends, Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more. …