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Food Engineering Handbook

processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and;

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Food Engineering Handbook, Two Volume Set

, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and;

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Food Engineering Handbook

: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the;

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Handbook of Food Powders

that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one;

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Handbook of Food Engineering Practice

freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides;

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Handbook of Mineral Elements in Food

these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable;

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Handbook of Food Science and Technology 3

of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and;

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Handbook of Food Enzymology

physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and;

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Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents, 2 Volumes

A concise guide to the properties, production, patents and applications of polysaccharides and polyamides being successfully used in the;

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Handbook of Food Processing Equipment

on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food;

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Handbook of Polysaccharides

properties have made them useful in a variety of food, pharmaceutical and industrial applications. These properties determine their biological;

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Handbook of Food Preservation

have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3;

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Food Properties Handbook

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24;

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Handbook of Food Proteins

properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview;

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Food Quality: Balancing Health and Disease

different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality;

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Food Powders Properties and Characterization

numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field;

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Food Bioconversion

properties to enhance food's functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery;

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Therapeutic Foods

the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for;

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Handbook of herbs and spices, Volume 3

covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties;

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Handbook of Dietary Fiber

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and;

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Handbook of Herbs and Spices

in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for;

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Food Process Engineering Principles and Data

covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to;

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Handbook of Herbs and Spices

colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5;

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Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The;

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Handbook on Gallic Acid

in this book discuss the natural occurrences, antioxidant properties and health implications of gallic acid. Topics include gallic acid as a;

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