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Engineering Aspects of Food Emulsification and Homogenization

specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from;

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Protein Functionality in Food Systems

novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.;

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Focus on Food Engineering Research & Developments

Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the;

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Getting Acquainted with Homogenization and Multiscale

problems in homogenization theory and to provide an idea of its broad scope. An overview of a wide spectrum of homogenization techniques ranging;

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Food Engineering

Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the;

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Progress in Food Engineering Research & Development

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food;

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New Food Engineering Research Trends

This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and;

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Food Engineering Handbook

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena;

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Food Hydrocolloids

used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They;

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Engineering and Food for the 21st Century

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and;

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Engineering and Food for the 21st Century

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and;

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Mathematical and Statistical Applications in Food Engineering

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and;

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Experiments in Unit Operations and Processing of Foods

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization;

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Experiments in Unit Operations and Processing of Foods

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization;

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for;

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Food Engineering Handbook, Two Volume Set

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the;

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Whey Proteins

include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Nano-food Engineering

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability;

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Introduction to Food Engineering

Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and;

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Engineering Principles for Food Process and Product Realization

of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering;

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Handbook of Food Processing Equipment

equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and;

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Research Methodology in Food Sciences

Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by;

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Research Methodology in Food Sciences

Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by;

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Fundamental Food Engineering

of the various unit operations. All the chapters use lucid language bolstered by self explanatory diagrams and relevant tables.;

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