Food Processing Technology
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Language: en
Pages: 932
Pages: 932
Type: BOOK - Published: 2009-06-22 - Publisher: Elsevier
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an
Language: en
Pages: 721
Pages: 721
Type: BOOK - Published: 2013-06-08 - Publisher: Academic Press
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical
Language: en
Pages: 6
Pages: 6
Type: BOOK - Published: 2017-05-22 - Publisher: New India Publishing Agency
The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extrac
Language: en
Pages: 536
Pages: 536
Type: BOOK - Published: 2014-06-23 - Publisher: John Wiley & Sons
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many ba
Language: en
Pages: 452
Pages: 452
Type: BOOK - Published: 2019-07-13 - Publisher: Academic Press
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a ke
