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wyszukanych pozycji: 6
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Food Preservation Process Design
ISBN: 9780123724861 / Angielski / Twarda / 2011 / 368 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of... The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dime... |
cena:
815,45 zł |
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Food Process Engineering
ISBN: 9780870553806 / Angielski / Miękka / 1981 / 416 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi- neer must oftentimes adapt equations developed for...
The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the ...
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cena:
195,87 zł |
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Handbook of Food Engineering
ISBN: 9781466563124 / Angielski / Twarda / 2019 / 1230 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new... The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design... |
cena:
1314,21 zł |
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Encyclopedia of Biotechnology in Agriculture and Food (Print)
ISBN: 9780849350276 / Angielski / Twarda / 2010 / 784 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Focusing on the science and applications of molecular biology to agriculture and foods, this title describes the tools for use in the production of raw agricultural materials and the manufacturing of food products.
Focusing on the science and applications of molecular biology to agriculture and foods, this title describes the tools for use in the production of ra...
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cena:
2496,99 zł |
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Principles of Food Processing
ISBN: 9780834212695 / Angielski / Twarda / 1997 / 288 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite...
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under gr...
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cena:
626,85 zł |
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Introduction to Food Engineering
ISBN: 9780128231296 / Angielski Termin realizacji zamówienia: ok. 18-20 dni roboczych. The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective...
The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to de...
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cena:
530,94 zł |
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