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Título:
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Handbook of food science, technology, and engineering
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Autores:
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HUI, Y. H., Editor científico
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Tipo de documento:
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texto impreso
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 2006
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Otro editor:
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Nueva York [EEUU] : Taylor & Francis
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Colección:
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Food Science and Technology, num. 148
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ISBN/ISSN/DL:
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27994
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Dimensiones:
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ca. 500 p., v.3
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Langues:
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Inglés
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Clasificación:
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664 (Tecnología de alimentos)
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Clasificación:
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ALIMENTOS
ANÁLISIS
ANÁLISIS DE ALIMENTOS
INDUSTRIA ALIMENTARIA
MANUALES
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Resumen:
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§ Food processing : units of Operation § Dehydrated Vegetables: Principles § Drying Tropical Fruits§ Drying Pears § Freeze Drying § Thermal processing : principles and applications § Heat Transfer § Temperature Time § Modeling of Thermal Processing of Foods § The Engineering Aspects of Deep-fat Frying § Microwave and Frozen Foods § Components § Meat: Quality and Shelf-life § Frozen Storage § Frozen Dough § Minimal Processing Foods § MAP § Ohmic and Inductive Heating § Ultra Sound § Ultra Light § AP: Principles § Irradiation § MW: Basics (Principles) § PEF § Nanotechnology § Sensors§ Genetically Modified Organisms § Plastics § Paper § Frozen Foods Packaging § Thermal Processing of Packaged Foods § Edible Films and Coatings
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Nota de contenido:
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Volume 3 Food engineering and food processing
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ISBN :
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1-57444-552-9
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