Crystallization In Foods

Author: Richard W. Hartel
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780834216341
Size: 15.14 MB
Format: PDF, ePub, Mobi
View: 2649
Download Read Online
In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Food Engineering Integrated Approaches

Author: Gustavo F. Gutiérrez-Lopez
Publisher: Springer Science & Business Media
ISBN: 9780387754307
Size: 14.43 MB
Format: PDF, ePub
View: 2951
Download Read Online
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas,
Washington State University Advisory Board José ... Efrén Parada-Arias, Food
Engineering: Integrated Approaches (2008) Richard W. Hartel, Crystallization in
Foods ...

Rheology Of Fluid And Semisolid Foods Principles And Applications

Author: Anandha Rao
Publisher: Springer Science & Business Media
ISBN: 9780387709307
Size: 11.22 MB
Format: PDF, ePub
View: 4689
Download Read Online
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas,
Washington State University Advisory Board Jose ... Crystallization in Foods
2001 M. E. G. Hendrickx and D. Knorr, Ultra High Pressure Treatments of Food
2002 S. D. ...

Handbook Of Food Processing Equipment

Author: George D. Saravacos
Publisher: Springer Science & Business Media
ISBN: 1461507251
Size: 62.53 MB
Format: PDF, ePub, Mobi
View: 5917
Download Read Online
Series Editor Gustavo V. Barbosa-Cánovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica ... and C.D. Rielly, Chemical
Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in
Foods (2001) ...

Pulsed Electric Fields Technology For The Food Industry

Author: Javier Raso-Pueyo
Publisher: Springer Science & Business Media
ISBN: 9780387311227
Size: 24.25 MB
Format: PDF, ePub, Mobi
View: 7132
Download Read Online
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas,
Washington State University Advisory Board Jose ... Crystallization in Foods (
2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of
Food ...

Engineering Foods For Bioactives Stability And Delivery

Author: Yrjö H. Roos
Publisher: Springer
ISBN: 1493965956
Size: 72.46 MB
Format: PDF, Docs
View: 2990
Download Read Online
The DSC (Differential scanning calorimetry)-coupled ethanol method was used to
obtain anhydrous trehalose crystals with a specific size and shape ... Engineering
Foods for Bioactives Stability and Delivery, Food Engineering Series, 225 DOI ...

Microstructural Principles Of Food Processing And Engineering

Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 9780834212565
Size: 36.71 MB
Format: PDF, ePub, Docs
View: 579
Download Read Online
This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry.

Food Engineering Volume Iii

Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839464
Size: 64.74 MB
Format: PDF, Kindle
View: 459
Download Read Online
These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a ...

Gelation Of Gelatin With Sugar Substitute

Author: Sai Kit Terry Tau
Publisher:
ISBN:
Size: 18.78 MB
Format: PDF
View: 1588
Download Read Online
Journal of the Science of Food and Agriculture, 37(9), 944-954. Eleya ... In O. R.
Fennema (Ed.), Food chemistry (3rd ed.) (pp. ... In Crystallization in foods (Ed.),
Aspen food engineering series food engineering series (aspen publishers (pp.