Author : John Phillip Hecht
Publisher :
Page : 516 pages
File Size : 33,6 MB
Release : 1999
Category :
ISBN :
Author : Dennis R. Heldman
Publisher : CRC Press
Page : 2001 pages
File Size : 20,32 MB
Release : 2010-10-21
Category : Science
ISBN : 1498711073
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Author :
Publisher :
Page : 708 pages
File Size : 10,94 MB
Release : 1999
Category : Dissertations, Academic
ISBN :
Author : Tarric Mostafa El-Sayed
Publisher :
Page : 590 pages
File Size : 15,35 MB
Release : 1987
Category :
ISBN :
Author :
Publisher :
Page : 756 pages
File Size : 37,86 MB
Release : 2000
Category : Textile fabrics
ISBN :
Author :
Publisher :
Page : 784 pages
File Size : 19,99 MB
Release : 1998
Category : Dissertation abstracts
ISBN :
Author : Sara J. Risch
Publisher :
Page : 224 pages
File Size : 48,60 MB
Release : 1988
Category : Science
ISBN :
Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches, protein-based materials, and more. Offers complete and practical coverage of the processes involved. Vital information for flavor researchers as well as those industries for which spray drying offers a promising new technology.
Author : Keith Masters
Publisher :
Page : 734 pages
File Size : 32,51 MB
Release : 1976
Category : Technology & Engineering
ISBN :
Author :
Publisher :
Page : 1226 pages
File Size : 40,85 MB
Release : 1972
Category : Agriculture
ISBN :
Author : Da-Wen Sun
Publisher : Elsevier
Page : 653 pages
File Size : 34,18 MB
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 0124104819
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
