Hae soo kwak nano and microencapsulation for foods
Фото - Alam Zeb Food Frying. Chemistry, Biochemistry, and Safety hae soo kwak nano and microencapsulation for foods

Alam Zeb Food Frying...

A wide-ranging exploration of the science and practice of food frying...

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Фото - Marni Wasserman Plant-Based Diet For Dummies hae soo kwak nano and microencapsulation for foods

Marni Wasserman Plan...

Get healthy, lose weight, and feel great on a plant-based diet The ben...

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Цена: 1406.15 RUR

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Фото - Salvador Garrigues Handbook of Mineral Elements in Food hae soo kwak nano and microencapsulation for foods

Salvador Garrigues H...

Mineral elements are found in foods and drink of all different types,...

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Фото - Anderson de Souza Sant'Ana Quantitative Microbiology in Food Processing. Modeling the Microbial Ecology hae soo kwak nano and microencapsulation for foods

Anderson de Souza Sa...

Microorganisms are essential for the production of many foods, includi...

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Фото - Vincent Senez Nanotechnologies for Synthetic Super Non-wetting Surfaces hae soo kwak nano and microencapsulation for foods

Vincent Senez Nanote...

Texturing surfaces at micro- and/or nano-scales modifies the interacti...

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Фото - Holand Wolfram Glass Ceramic Technology hae soo kwak nano and microencapsulation for foods

Holand Wolfram Glass...

Glass-ceramic materials share many properties with both glass and more...

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Фото - Zeynep Ustunol Applied Food Protein Chemistry hae soo kwak nano and microencapsulation for foods

Zeynep Ustunol Appli...

Food proteins are of great interest, not only because of their nutriti...

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Фото - Gilbert John Bioactive Compounds in Foods hae soo kwak nano and microencapsulation for foods

Gilbert John Bioacti...

Inherent toxicants and processing contaminants are both non-essential,...

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Фото - Danna Korn Gluten-Free Cooking For Dummies hae soo kwak nano and microencapsulation for foods

Danna Korn Gluten-Fr...

Prepare gluten-free dishes that are delicious and nutritious Want to c...

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Фото - Hugo Kubinyi Drug Metabolism Prediction hae soo kwak nano and microencapsulation for foods

Hugo Kubinyi Drug Me...

The first professional reference on this highly relevant topic, for dr...

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Цена: 15540.45 RUR

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Фото - Food Design in Italy: Product Development and Communication by Alberto Bassi hae soo kwak nano and microencapsulation for foods

Food Design in Italy...

This fascinating book delves into the innovative and visually stimulat...

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Цена: 3500 RUR

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Фото - Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils hae soo kwak nano and microencapsulation for foods

Afaf Kamal-Eldin Pro...

Processing and Nutrition of Fats and Oils reviews current and new prac...

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Цена: 16143.16 RUR

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Фото - Grandison Alistair S. Food Processing Handbook hae soo kwak nano and microencapsulation for foods

Grandison Alistair S...

The second edition of the Food Processing Handbook presents a comprehe...

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Фото - M.L. Holbrook Eating for strength; or, Food and diet in their relation to health and work, together with several hundred recipes for wholesome foods and drinks (1888) hae soo kwak nano and microencapsulation for foods

M.L. Holbrook Eating...

Эта книга — репринт оригинального издания (издательство "New York,...

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Цена: 1722 RUR

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Фото - John Voeller G. Energy Systems Security hae soo kwak nano and microencapsulation for foods

John Voeller G. Ener...

Energy Systems Security features articles from the Wiley Handbook of S...

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Цена: 1914.97 RUR

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Фото - Sangita Sharma Nutrition at a Glance hae soo kwak nano and microencapsulation for foods

Sangita Sharma Nutri...

Nutrition at a Glance introduces key nutrition facts, such as the role...

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Для информации:

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006