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Table of contents Introduction Alan Kelly and Lotte Bach Larsen 1. Enzymology of Milk and Dairy Products: Overview Patrick Fox 2. The plasmin system i...Savoir plus
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredien...Savoir plus
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained ...Savoir plus
Recent publications in food engineering concern mainly food process engi- neering, which is related to chemical engineering, and deals primarily with ...Savoir plus
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...Savoir plus
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: - A section on microstructure ...Savoir plus
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as w...Savoir plus
Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment...Savoir plus
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section wil...Savoir plus
Foods are unique among materials of our daily life in that they are ingested and become part of our body. This book describes the science and procedur...Savoir plus
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At...Savoir plus
Comprehensively outlines current applications of nanotechnology in food systems, including functionality and food-related nanotechnology Presents rese...Savoir plus
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and h...Savoir plus
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: - A section on microstructure ...Savoir plus
Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration f...Savoir plus
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical an...Savoir plus
This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and off...Savoir plus
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as w...Savoir plus
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained ...Savoir plus
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 20...Savoir plus
As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process a...Savoir plus
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of ...Savoir plus
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...Savoir plus
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applica...Savoir plus