Search Results - foods 13 processing

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

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

Introduction to food process engineering by Smith, P. G.

Table of Contents: “…The fundamentals of rate processes -- 6. The flow of food fluids -- 7. Heat processing of foods -- 8. …”

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: “…Novel, multi-objective optimization of pulsed electric field processing for liquid food treatment -- 12. Modeling the acoustic field and streaming induced by an ultrasonic horn reactor -- 13. …”
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Engineering principles of unit operations in food processing : unit operations and processing equipment in the food industry

Table of Contents: “…Fundamentals of mass transfer in food engineering -- 13. Psychometry in food process engineering -- 14. …”

Krause's food & the nutrition care process by Escott-Stump, Sylvia, Krause, Marie V., Mahan, L. Kathleen

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 on Fish Processing and Preservation by Mishra, Rabinarayan

Table of Contents: “…Fish Curing -- 12. Fish Products -- 13. Fish By-Products -- 14. Food Additives In Fish Processing…”

Handbook of Food Engineering

Table of Contents: “…Evaporations and freeze concentration -- 10. Membranes in food technology -- 11. Food dehydration -- 12. Thermal processing of canned foods -- 13. …”

Encyclopedia of food biotechnology by Triveni, Prakash

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

Cocoa and coffee fermentations [ by Fleet, G. H. [ (Graham H.)] , 1946-, Schwan, Rosane F.

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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. …”

Agrobiodiversity management for food security [ a critical review by Lenne, Jillian M., Wood, D. [ (David)] , 1939-

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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: “…High pressure processing of fluid foods -- 6. Ultrasound processing of fluid foods -- 7. …”

Non-thermal technologies for the food industry : advances and regulation

Table of Contents: “…Hydrodynamic cavitation and its applications in the food industries -- 13. High-pressure processing interventions in marine food processing…”

Sensory science applications for food production by Mehra, Rahul , 1996-, Guine, Raquel Pinho Ferreira, Pandey, Arun Kumar , 1989-

Table of Contents: “…Recent advance in sensory technologies -- 11. Consumer food perception -- 12. Processing effects on food sensory attributes -- 13. …”

Infrared spectroscopy for food quality analysis and control

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. …”