Search Results - food 15 processing

Microwave processing of foods by Regier, Marc, Schubert, Helmar

Table of Contents: “…Introducing microwave processing of food : principles and technologies -- 2. …”

Engineering principles of unit operations in food processing : unit operations and processing equipment in the food industry

Table of Contents: “…General mathematical and engineering principles in unit operations of food processing -- 15. Modeling and optimization of food processes…”

Pulse foods : processing, quality and nutraceutical applications by Gowen, Aoife, McKenna, Brian, Tiwari, Brijesh K.

Table of Contents: “…Emerging technologies for pulse processing -- 10. Pulse based food products -- 11. Novel food and industrial applications of pulse fractions -- 12. …”

Innovative food processing technologies : advances in multiphysics simulation

Table of Contents: “…Computational study of ultrasound-assisted drying of food materials -- 14. Characterization and simulation of ultraviolet processing of liquid foods using computational fluid dynamics -- 15. …”
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Introduction to food science & food systems by Parker, Rick, Pace, Miriah

Table of Contents: “…Quality factors in food -- 7. Unit operations in food processing -- 8. …”

Handbook of Food Engineering

Table of Contents: “…Extrusion processes -- 14. Food packaging -- 15. Enginnering considerations for cleaning and disinfection in the food industry…”

Encyclopedia of food biotechnology by Triveni, Prakash

Table of Contents: “…Introduction -- 2. Modern technology of food production -- 3. Pasteurization process -- 4. …”

Becoming a food scientist : to graduate school and beyond

Handbook of halal food production

Table of Contents: “…Halal production requirement for cereals and confectionaries -- 13. Enzymes in halal food production -- 14. Gelatin in halal food production -- 15. …”

Waste management for the food industries by Arvanitoyannis, Ioannis S.

Novel thermal and non-thermal technologies for fluid foods by Cullen, P. J., Tiwari, Brijesh K., Valdramidis, Vasilis P.

Table of Contents: “…Infrared heating of fluid foods -- 14. Modeling the kinetics of microbial and quality attributes of fluid food during novel thermal and non-thermal processes -- 15. …”

Infrared spectroscopy for food quality analysis and control

Principles of cereal science and technology by Delcour, Jan A., Delcour, Jan A., Hoseney, R. Carl

Table of Contents: “…Chemically leavened products -- 14. Pasta and noodles -- 15. Breakfast cereals -- 16. Snack foods -- 17. …”

Nutri-cereals : nutraceutical and techno-functional potential

Table of Contents: “…Phytochemical compositoion,nutraceutical,andtechno-functional attributes of amaranth (amaranthuscreuntus) -- 13. Non-food novel applications of njtri-cereals -- 14. Processing technologies of nutri-cereals -- 15. …”

How baking works : exploring the fundamentals of baking science by Figoni, Paula

Table of Contents: “…Overview of the baking process -- 4. Sensory properties of food -- 5. Wheat flour -- 6. …”

Introduction to animal science by Pond, Wilson G. , 1930-, Pond, K. R.

Table of Contents: “…1. Food production -- 2. Domestic animals -- 3. Animal agriculture in the united states and the world -- 4. …”

Glucose syrups : technology and applications by Hull, Peter , 1934-

Immunoassays in agricultural biotechnology by Shan, Guomin

Table of Contents: “…Immunoassay Applications in Grain Products and Food Processing -- 12. Immunoassay Applications on Soil Monitoring -- 13. …”
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Good manufacturing practices for pharmaceuticals by Nally, Joseph D.

Table of Contents: “…Quality Systems and Risk Management Approaches -- 15. Clinical Trial Supplies and Current Good Manufacturing -- 16. …”

Nitrogen fixation in tropical cropping systems [ by Giller, K. E. [ (Ken E.)]

Table of Contents: “…N2-fixing organisms in the tropics -- 3. The process of N2-fixation -- 4. Assessment of the role of N2-fixation -- 5. …”
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