Search Results for: Physicochemical Aspects Of Food Engineering And Processing

Physicochemical Aspects of Food Engineering and Processing

Physicochemical Aspects of Food Engineering and Processing
Author :
Publisher : CRC Press
Total Pages : 637
Release :
ISBN-10 : 9781439857748
ISBN-13 : 1439857741
Rating : 4/5 (48 Downloads)
DOWNLOAD EBOOK
Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin

Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 637 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on


Physicochemical Aspects of Food Engineering and Processing Related Books

Physicochemical Aspects of Food Engineering and Processing
Language: en
Pages: 637

Physicochemical Aspects of Food Engineering and Processing

Authors: Sakamon Devahastin
Categories: Technology & Engineering
Type: BOOK - Published: 2010-08-03 - Publisher: CRC Press

DOWNLOAD EBOOK

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in
Food Powders
Language: en
Pages: 382

Food Powders

Authors: Enrique Ortega-Rivas
Categories: Technology & Engineering
Type: BOOK - Published: 2006-04-04 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical propert
Food Processing Technologies
Language: en
Pages: 560

Food Processing Technologies

Authors: Amit K. Jaiswal
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-05 - Publisher: CRC Press

DOWNLOAD EBOOK

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of
Introduction to Advanced Food Process Engineering
Language: en
Pages: 720

Introduction to Advanced Food Process Engineering

Authors: Jatindra Kumar Sahu
Categories: Science
Type: BOOK - Published: 2014-03-24 - Publisher: CRC Press

DOWNLOAD EBOOK

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical
Processing Effects on Safety and Quality of Foods
Language: en
Pages: 596

Processing Effects on Safety and Quality of Foods

Authors: Enrique Ortega-Rivas
Categories: Social Science
Type: BOOK - Published: 2009-10-08 - Publisher: CRC Press

DOWNLOAD EBOOK

Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsid