Tous les livres numériques de la collection "Food Engineering Series" - Springer

25 Livre(s)


Pulsed Electric Fields Technology for the Food Industry Ignacio Alvarez , Volker Heinz , Javier Raso , Stefan Toepfl Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at... Editeur : Springer Parution : 2022-01-01 Collection : Food Engineering Series PDF, ePub 168,79 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Delivering Functionality in Foods Chelo Gonzalez , Cristina Silva , António Vicente This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an... Editeur : Springer Parution : 2022-01-01 Collection : Food Engineering Series PDF, ePub 128,17 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Sustainable Innovation in Food Product Design José Aguilera , Maria Margarida Cortez Vieira , Lorenzo Pastrana This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the... Editeur : Springer Parution : 2021-05-31 Collection : Food Engineering Series PDF, ePub 231,04 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Agents of Change Alan L. Kelly , Lotte Bach Larsen The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable... Editeur : Springer Parution : 2021-01-07 Collection : Food Engineering Series PDF, ePub 210,99 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Powders Properties and Characterization Ertan Ermis Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques.Food... Editeur : Springer Parution : 2020-10-29 Collection : Food Engineering Series PDF, ePub 158,24 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Safety Engineering Ali Demirci , Hao Feng , Kathiravan Krishnamurthy Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering... Editeur : Springer Parution : 2020-05-28 Collection : Food Engineering Series PDF, ePub 283,79 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Rheology of Semisolid Foods Helen S. Joyner Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and... Editeur : Springer Parution : 2019-11-13 Collection : Food Engineering Series PDF, ePub 105,49 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Traditional Foods Nasser Al-Habsi , Mohammed Al-Khusaibi , Mohammad Shafiur Rahman This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the... Editeur : Springer Parution : 2019-10-18 Collection : Food Engineering Series PDF, ePub 137,14 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Fruit Preservation Gustavo V. Barbosa-Cánovas , Rosires Deliza , Amauri Rosenthal , Jorge Welti-Chanes Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given... Editeur : Springer Parution : 2018-11-05 Collection : Food Engineering Series PDF, ePub 158,24 € PDF ePub J'achète Téléchargement immédiat Dès validation de votre commande
Food Processing: Strategies for Quality Assessment Saghir Ahmad , Zerrin Erginkaya , Hüseyin Erten , Abdul Malik The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or... Editeur : Springer Parution : 2014-11-05 Collection : Food Engineering Series ePub 147,69 € J'achète Téléchargement immédiat Dès validation de votre commande
Process Analytical Technology for the Food Industry P.J. Cullen , Colette Fagan , Colm P. O'donnell The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information... Editeur : Springer Parution : 2014-11-03 Collection : Food Engineering Series ePub 94,94 € J'achète Téléchargement immédiat Dès validation de votre commande
High Pressure Fluid Technology for Green Food Processing Tiziana Fornari , Roumiana P. Stateva The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and... Editeur : Springer Parution : 2014-10-31 Collection : Food Engineering Series ePub 147,69 € J'achète Téléchargement immédiat Dès validation de votre commande
Minimally Processed Foods Mohammad Shafiur Rahman , Mohammed Wasim Siddiqui The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the... Editeur : Springer Parution : 2014-10-29 Collection : Food Engineering Series ePub 94,94 € J'achète Téléchargement immédiat Dès validation de votre commande
Instant Controlled Pressure Drop (D.I.C.) in Food Processing Tamara Allaf , Karim Allaf The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology... Editeur : Springer Parution : 2013-10-24 Collection : Food Engineering Series ePub 94,94 € J'achète Téléchargement immédiat Dès validation de votre commande
Advances in Food Process Engineering Research and Applications Vaios T. Karathanos , Nikolaos G. Stoforos , Petros Taoukis , Stavros Yanniotis This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing... Editeur : Springer Parution : 2013-10-21 Collection : Food Engineering Series ePub 105,49 € J'achète Téléchargement immédiat Dès validation de votre commande
Microwave-assisted Extraction for Bioactive Compounds Farid Chemat , Giancarlo Cravotto With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and... Editeur : Springer Parution : 2012-12-12 Collection : Food Engineering Series ePub 94,94 € J'achète Téléchargement immédiat Dès validation de votre commande
Non-thermal Food Engineering Operations Enrique Ortega-Rivas A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing,... Editeur : Springer Parution : 2012-02-25 Collection : Food Engineering Series ePub 94,94 € J'achète Téléchargement immédiat Dès validation de votre commande
Green Technologies in Food Production and Processing Yves Arcand , Joyce Boye This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will... Editeur : Springer Parution : 2012-01-11 Collection : Food Engineering Series ePub 105,49 € J'achète Téléchargement immédiat Dès validation de votre commande
Food Engineering Interfaces Collectif The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions.... Editeur : Springer Parution : 2010-12-25 Collection : Food Engineering Series ePub 210,99 € J'achète Téléchargement immédiat Dès validation de votre commande
Ultrasound Technologies for Food and Bioprocessing Gustavo Barbosa-Canovas , Hao Feng , Jochen Weiss Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last... Editeur : Springer Parution : 2010-11-17 Collection : Food Engineering Series ePub 147,69 € J'achète Téléchargement immédiat Dès validation de votre commande
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Tous les livres numériques de la collection "Food Engineering Series" - Springer