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Advances in Food Dehydration

. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances;

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Advances in Food Dehydration

. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances;

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Osmotic Dehydration and Vacuum Impregnation

, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement;

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Food Processing

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain;

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Food Processing

of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing - perhaps the;

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Encyclopedia of Food Science Research

industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds;

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Food Process Engineering and Technology

processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

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Food Engineering

engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods; strategies for extending the shelf;

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Handbook of Food Processing Equipment

industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are;

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Food Engineering Handbook

modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering;

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Food Processing & Engineering Topics

of food science and engineering, such as rheology, heat transfer, evaporation, osmotic dehydration, air drying, ultrasound and deep-fat frying;

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Progress in Food Preservation

and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters;

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Sweet, Reinforced And Fortified Wines

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a;

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Handbook of Food Processing

preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and;

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Food Plant Economics

background in the economics of a food plant, the first three chapters summarize recent advances in food process and research technology, the;

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Gas Dehydration Field Manual

Gas Dehydration Field Manual presents different methods of gas dehydration, focusing on the differences between adsorption and absorption;

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Analytical Methods for Food and Dairy Powders

quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and;

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Fixation, Dehydration and Embedding of Biological Specimens

Fixation, Dehydration and Embedding of Biological Specimens is een boek van A. M. Glauert;

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Advances in Food Security and Sustainability

Advances in Food Security and Sustainability, Volume Seven in this informative serial, highlights new advances in the field, with this new;

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Food Engineering

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring;

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Food Engineering

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring;

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Advances in Food and Nutrition Research: Volume 100

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health;

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Food Engineering Handbook, Two Volume Set

dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and;

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Advances in Microbial Food Safety

. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory;

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Ramadan & Diabetes Care

), hyperglycaemia (high blood glucose), or dehydration. The second edition of this practical guide has been fully revised to bring clinicians up to;

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Advances in Noninvasive Food Analysis

adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the;

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Advances in Food Bioproducts and Bioprocessing Technologies

, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and;

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