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20241021153050.0 |
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080506s2009 flu sb 001 0 eng d |
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|a 9781420052534
|q (e-book :
|q PDF)
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| 040 |
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|a FlBoTFG
|c FlBoTFG
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| 245 |
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|a Advances in food dehydration
|h [elektronický zdroj] /
|c edited by Cristina Ratti.
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| 260 |
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|a Boca Raton, FL :
|b CRC Press/Taylor & Francis,
|c 2009.
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| 300 |
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|a 467 p.
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| 490 |
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|a Contemporary food engineering ;
|v 5
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
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|a Dehydration of foods -- Glass transition based approach in drying of foods -- Application of image analysis in food drying -- Dehydration and microstructure -- Convective drying of foods -- Advances in spouted bed drying of foods -- Osmotic dehydration technology in food processing application and development -- Foods freeze-drying -- Rehydration and reconstitution of foods -- Dehydration processes for nutraceuticals and functional foods -- Drying of microorganisms for food applications -- Dryer modelling -- Non-conventional heating sources during drying -- Energy aspects in food dehydration -- Novel food dryers and future perspectives.
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| 506 |
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|a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
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| 650 |
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|a Food
|x Drying.
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| 650 |
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|a Dried food industry.
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| 655 |
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|a elektronické knihy
|7 fd186907
|2 czenas
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| 655 |
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9 |
|a electronic books
|2 eczenas
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| 700 |
1 |
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|a Ratti, Cristina.
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| 776 |
1 |
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|z 9781420052527
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| 856 |
4 |
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|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/9781420052534
|y Plný text
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| 942 |
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|2 udc
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| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
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| 993 |
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|x NEPOSILAT
|y EIZ
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