Handbook Of Food Science Technology And Engineering 4 Volume Set
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Author |
: Yiu H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 698 |
Release |
: 2006 |
ISBN-10 |
: 9781574445527 |
ISBN-13 |
: 1574445529 |
Rating |
: 4/5 (27 Downloads) |
Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Author |
: Y. H. Hui |
Publisher |
: |
Total Pages |
: |
Release |
: 2005 |
ISBN-10 |
: OCLC:797118722 |
ISBN-13 |
: |
Rating |
: 4/5 (22 Downloads) |
Synopsis Handbook of Food Science, Technology and Engineeing by : Y. H. Hui
Author |
: Yiu H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 938 |
Release |
: 2006 |
ISBN-10 |
: 9780849398490 |
ISBN-13 |
: 0849398495 |
Rating |
: 4/5 (90 Downloads) |
Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Author |
: Y. H Hui (ed., etc) |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 2006 |
ISBN-10 |
: 0849398487 |
ISBN-13 |
: 9780849398483 |
Rating |
: 4/5 (87 Downloads) |
Synopsis Handbook of Food Science, Technology, and Engineering. 4V. by : Y. H Hui (ed., etc)
Author |
: Romain Jeantet |
Publisher |
: John Wiley & Sons |
Total Pages |
: 441 |
Release |
: 2016-06-14 |
ISBN-10 |
: 9781119296218 |
ISBN-13 |
: 1119296218 |
Rating |
: 4/5 (18 Downloads) |
Synopsis Handbook of Food Science and Technology 3 by : Romain Jeantet
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Author |
: Yiu H. Hui |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 2006 |
ISBN-10 |
: 1574445529 |
ISBN-13 |
: 9781574445527 |
Rating |
: 4/5 (29 Downloads) |
Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Author |
: Jasim Ahmed |
Publisher |
: John Wiley & Sons |
Total Pages |
: 1543 |
Release |
: 2012-02-27 |
ISBN-10 |
: 9781444398250 |
ISBN-13 |
: 1444398253 |
Rating |
: 4/5 (50 Downloads) |
Synopsis Handbook of Food Process Design by : Jasim Ahmed
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Author |
: Yiu H. Hui |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 2006 |
ISBN-10 |
: 0849398487 |
ISBN-13 |
: 9780849398483 |
Rating |
: 4/5 (87 Downloads) |
Synopsis Handbook of Food Science, Technology and Engineering by : Yiu H. Hui
Author |
: Nirmal K. Sinha |
Publisher |
: John Wiley and Sons |
Total Pages |
: 2317 |
Release |
: 2007-04-27 |
ISBN-10 |
: 9780470049648 |
ISBN-13 |
: 0470049642 |
Rating |
: 4/5 (48 Downloads) |
Synopsis Handbook of Food Products Manufacturing, 2 Volume Set by : Nirmal K. Sinha
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author |
: Y. H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 1636 |
Release |
: 2012-05-21 |
ISBN-10 |
: 9781482260700 |
ISBN-13 |
: 1482260700 |
Rating |
: 4/5 (00 Downloads) |
Synopsis Handbook of Fermented Food and Beverage Technology Two Volume Set by : Y. H. Hui
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int