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Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing;

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Food Processing, Biochemistry and Agriculture

of the food processing sector. The role of agriculture in production of food, basic principles of the food processing industry, production and;

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Calorimetry in Food Processing

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various;

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Handbook of Food Processing

oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave;

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Handbook of Food Processing, Two Volume Set

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major;

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Advances in Food Processing Technology

processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food;

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Microstructural Principles of Food Processing and Engineering

interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to;

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Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food;

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Principles of Food Processing

laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality;

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Principles of Food Processing

and laboratory which covers general characteristics of raw food materials, principles offood preserva- tion, processing factors that influence;

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High Pressure Processing of Food

using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology;

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Extrusion Cooking: Cereal Grains Processing

. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and;

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Food Protein Analysis: Quantitative Effects on Processing

investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.;

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Food Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The;

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Food Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation;

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Extrusion Processing Technology

between the principles of extrusion science and the practical know how of operational engineers and technicians. Written by internationally;

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Biosensors in Food Processing, Safety, and Quality Control

processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles;

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Biosensors in Food Processing, Safety, and Quality Control

processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles;

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Transport Phenomena in Food Processing

in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and;

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Introduction to Advanced Food Process Engineering

various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major;

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Introduction to Advanced Food Process Engineering

various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major;

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Food Processing Technology

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments;

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Introduction to Food Engineering

Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio;

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Processed Foods

processing with pressurised fluids in the food industry; principles of quality analysis and critical control points applicable to food processing;

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Food Processing Technology

principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post;

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

, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications;

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Enzymes in Food and Beverage Processing

basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired;

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