High pressure processing food (32 Ergebnisse)

Zustand: New. pp. 53.

Zustand: New. pp. 53.

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Zustand: New. Num Pages: 53 pages. BIC Classification: TDCT. Category: (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 216 x 172 x 5. Weight in Grams: 102. . 2013. Paperback. . . . .

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Paperback. Zustand: Brand New. uk ed. edition. 53 pages. 8.25x5.25x0.25 inches. In Stock.

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Paperback. Zustand: Brand New. uk ed. edition. 53 pages. 8.25x5.25x0.25 inches. In Stock.

Zustand: New. Num Pages: 53 pages. BIC Classification: TDCT. Category: (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 216 x 172 x 5. Weight in Grams: 102. . 2013. Paperback. . . . . Books ship from the US and Ireland.

Zustand: New. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverag.

Taschenbuch. Zustand: Neu. Neuware - This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.…

Kartoniert / Broschiert. Zustand: New. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing can destroy harmful micro-organisms rendering the food safe to eat. This boo.

Taschenbuch. Zustand: Neu. Analysis of High Pressure Processing of Food | Using computational fluid dynamics in high pressure processing of food | Ghani Albaali | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783847316268 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

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Taschenbuch. Zustand: Neu. Developments in High-Pressure Food Processing | Carl J Schaschke | Taschenbuch | Kartoniert / Broschiert | Englisch | 2011 | Nova Science Publishers Inc | EAN 9781617612978 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Zustand: New. pp. 194.

Taschenbuch. Zustand: Neu. High Pressure Fluid Technology for Green Food Processing | Tiziana Fornari (u. a.) | Taschenbuch | Food Engineering Series | x | Englisch | 2016 | Springer | EAN 9783319378565 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology.The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry.Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity.Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, SpainRoumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria.…

Zustand: New. pp. 194.

Gebundene Ausgabe. Zustand: Neu. Neu Neuware, Importqualität, auf Lager, Sofortversand - 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 particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria.…

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Paperback. Zustand: Brand New. reprint edition. 528 pages. 9.25x6.10x1.18 inches. In Stock.

Hardcover. Zustand: Brand New. 2015 edition. 517 pages. 9.25x6.25x1.25 inches. In Stock.

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Taschenbuch. Zustand: Neu. High Pressure Processing of Food | Principles, Technology and Applications | V. M. Balasubramaniam (u. a.) | Taschenbuch | Food Engineering Series | xx | Englisch | 2018 | Springer | EAN 9781493980031 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …