Technology food preservation processing (47 Ergebnisse)

Zustand: New. pp. 288.

Zustand: New. pp. 494.

Zustand: New. In English.

Zustand: New. pp. 303.

Zustand: New.

Paperback. Zustand: Brand New. 82 pages. 9.44x6.61x9.43 inches. In Stock.

Zustand: New. In English.

Zustand: New. pp. 284.

Zustand: new.

Taschenbuch. Zustand: Neu. Neuware - This survey of industrial fishery technology covers a wide range of topics, including methods for catching, preserving, and processing fish for food and industrial products. The book provides a comprehensive overview of the tools and techniques used in the commercial fishing industry.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Hardcover. Zustand: New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages. Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development. In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…

Hardcover. Zustand: Near Fine. 1st Edition. Cereals are the world's largest food yield. Book provides a complete exploration of the scientific principles related to domestication, morphology, production and storage of cereal grains. For food science and technology students and lecturers. Illustrations. 747 pages. Quoted postage for UK 2nd class. Overseas at least £. …

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Buch. Zustand: Neu. Neuware - This survey of industrial fishery technology covers a wide range of topics, including methods for catching, preserving, and processing fish for food and industrial products. The book provides a comprehensive overview of the tools and techniques used in the commercial fishing industry.…

Hardcover. Zustand: New. 1st Edition. Contents: Preface. 1. Food process Engineering. 2. Consumption of food processing industries. 3. Emerging technologies in food preservation. 4. Fruit and vegetable processing. 5. Preservation of fruits and vegetables. 6. Investigation of food borne diseases outbreaks. 7. Food preservation through pickling. 8. Preservation: canning, freezing and drying. Bibliography. Index. The present book provides comprehensive coverage of the processing and preservation techniques of food that include food process engineering, consumption of food processing industries, emerging technology in food preservation, fruit and vegetable processing, preservation of fruits and vegetables, investigation of food borne disease out breaks, food preservation through pickling and preservation through canning, freezing and drying. This is an ideal text cum reference book for UG and PG students offering courses in food science, food technology and home science. Besides, researchers and professionals in the food processing industry would also find this book extremely rewarding.…

ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (S/hand, Hardcover, 1965). 1965 1st edition. 8vo (160 x 250mm). Ppx,393. B/w photographs, tables and charts, bibliography. Green cloth, spine titled in silver-gilt to blue spine-label. Slight use. Good copy in used dust-wrapper. "A timely study of a major United States industry never covered before in such detail." Part I, Fishes and Fishery Methods: Characteristics of fishes; conservation of marine resources; Distribution and description of fisheries; Fishing gear and methods. Part II, Description of Important Fisheries and Their Products: The bottom fisheries; Lake and river fisheries; The tuna industry; The salmon fisheries; The halibut fisheries; The sardine, mackerel, and herring fisheries; The menhaden fishery; The shrimp fishery; The oyster, clam, scallop, and abalone fisheries; The crab and lobster fisheries; Marine mammals. Part II, Fishery Industrial Products: Processing fish meal and oil; Processing animal feed; Processing marine plant products; Miscellaneous inustrial products; Fish meal quality; Uses of industrial fish oils. Part IV, Preservation Methods: Canned fishery products; Cured fishery products. Part V, Food Science Applications: composition of fish; Bacteriological and chemical basis for deteriorative changes; Nutritive value and quality of fish; analytical methods. .…

Zustand: New.

Taschenbuch. Zustand: Neu. Food Processing Technology | Food processing, fermentation and irradiation techniques for food preservation | Subha Ganguly | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783838386539 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. Ozone Technology for Food Processing and Preservation | Javid Ahmad Parray (u. a.) | Taschenbuch | Synthesis Lectures on Chemical Engineering and Biochemical Engineering | vi | Englisch | 2025 | Springer | EAN 9783031814600 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Zustand: New. pp. 2995.

Buch. Zustand: Neu. Neuware - The present book provides comprehensive coverage of the processing and preservation techniques of food that include food process engineering, consumption of food processing industries, emerging technology in food preservation, fruit and vegetable processing, preservation of fruits and vegetables, investigation of food borne disease outbreaks, food preservation through pickling and preservation through canning, freezing and drying. This is an ideal text cum reference book for UG and PG students offering courses in food science, food technology and home science. Besides, researchers and professionals in the food processing industry would also find this book extremely rewarding. …

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Used.

Zustand: Used.

Zustand: New.

Zustand: New. In English.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1300grams, ISBN:9781439815601. …

Hardcover. Zustand: New. 1st Edition. Food is one of the fewest things that man must need for survival. At the beginning of our civilization, man only needed food that can help him to survive. But with advancing ages and development of civilization, man has also improved his fooding habits substantially. Previously food was just for survival but now food has got several newer dimensions. Food is not only for satire of stomach or getting energy, but is also for nutritional aspects. With the development of civilization, some new aspects like food taste, food quality, food safety, food microbiology, food nutrient content, food dynamics, etc have appeared. Researches on these divisions have shown an upsurge. Since the beginning of 20th centuries, enormous amount of research work is going on worldwide which are related to food and food improvements. Man cannot live without food and hence it would keep on updating its perception and quality. Research and innovations related to food would keep on going and hence the book would prove to be the best input for academicians and researchers related to food science and allied sectors. After thorough discussions and planning, the editorial team came to a conclusion to form an edited type book consisting of diverse aspects related to food and newer concepts and trends related to the topic. The book contains 38 chapters which are contributed by scientists, researchers, scholars from biggest institutes all over the globe. The book contains chapters with recent thrust and future prospects related to Food and allied researches. With this vision the book entitled 'Trends and Prospects in Food technology, processing and preservation' is designed. Hopefully, the book would prove out to be the very useful for not only finding recent research ideas but also the latest topic on which research emphasis can be done.…