Food Processing
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Food Processing: Principles and Applications
By Hosahalli S. Ramaswamy, Michele MarcotteFood Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing.
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Food Processing: Principles and Applications
By Stephanie Clark, Stephanie Jung, Buddhi LamsalIn addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation ...
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Food Processing: Strategies for Quality Assessment
By Abdul Malik, Saghir Ahmad, Zerrin ErginkayaThis book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food ...
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Food Processing: Recent Developments
By Anilkumar G. GaonkarCONCLUSIONS Ultrasound has considerable potential as a tool for characterizing food processing operations. ... L. Bjorno. in: Ultrasonics International 91 Conference Proceedings, ButterworthHeinemann, Oxford, 1991 p. 23.
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Food Processing
By Romina Alina Marc, Antonio Valero Díaz, Guiomar Denisse Posada IzquierdoElectron Beam Pasteurization and Complementary Food Processing Technologies. Chester, UK: Woodhead Publishing Series in Food Science, Technology and Nutrition; 2015:61-82. DOI: 10.1533/ 9781782421085.2.61 [60] Monteiro RL, Carciofi BAM, ...
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Food Processing: Principles and Applications
By Y. H. Hui, J. Scott SmithThe text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.
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Food Processing: An Industrial Powerhouse in Transition
By John M. ConnorThis book covers the growth, economic development, and business management of the US commercial food processing industry. Topics include the strategic options of food processors when facing the many distribution...
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Food Processing: Advances in Thermal Technologies
By Kshirod Kumar Dash, Sourav ChakrabortyIn food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food.
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Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set
By Kshirod Kumar Dash, Sourav ChakrabortyIncludes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.
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Food Processing: Advances in Non-Thermal Technologies
By Kshirod Kumar Dash, Sourav ChakrabortyThis volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma ...
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Food Processing: Advances in Non-Thermal Technologies
By Kshirod Kumar Dash, Sourav ChakrabortyThis volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma ...