Food engineering handbook : food process engineering

"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and app...

Full description

Saved in:
Bibliographic Details
Other Authors: Varzakas, Theodoros, 1969- (eds), Tzia, Kōnstantina (eds)
Format: Book
Language: English
Published: Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]
Series: Contemporary food engineering
Subjects:
potravinářství
potravinářská technologie
potravinářská biochemie
procesní inženýrství
food industry and trade
food technology
food biochemistry
process engineering
příručky
handbooks, manuals, etc
ISBN: 9781482261660
Physical Description: xxii, 650 stran : ilustrace ; 24 cm

Cover

Table of contents

LEADER 02651cam a2200529 i 4500
001 82966
003 CZ ZlUTB
005 20190826011433.0
007 ta
008 141002s2015 xxua e f 001 0 eng
020 |a 9781482261660  |q (vázáno) 
040 |a DLC  |b cze  |e rda  |c DLC  |d ZLD002 
044 |a xxu  |a xxk 
072 7 |a 663  |x Průmysl nápojů. Kvasný průmysl. Průmysl pochutin  |2 Konspekt  |9 19 
080 |a 663/664  |2 MRF 
080 |a 663/664:577.1  |2 MRF 
080 |a 66.02/.09  |2 MRF 
080 |a (035)  |2 MRF 
245 0 0 |a Food engineering handbook :  |b food process engineering /  |c edited by Theodoros Varzakas, Constantina Tzia 
246 3 |a Food process engineering 
264 1 |a Boca Raton ;  |a London ;  |a New York :  |b CRC Press, Taylor & Francis Group,  |c [2015] 
264 4 |c ©2015 
300 |a xxii, 650 stran :  |b ilustrace ;  |c 24 cm 
336 |a text  |b txt  |2 rdacontent 
337 |a bez média  |b n  |2 rdamedia 
338 |a svazek  |b nc  |2 rdacarrier 
490 1 |a Contemporary food engineering 
520 |a "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--Resumé vydavatele. 
504 |a Obsahuje bibliografie, bibliografické pdkazy a rejstřík 
650 0 7 |a potravinářství  |7 ph124430  |2 czenas 
650 0 7 |a potravinářská technologie  |7 ph115836  |2 czenas 
650 0 7 |a potravinářská biochemie  |7 ph307619  |2 czenas 
650 0 7 |a procesní inženýrství  |7 ph260627  |2 czenas 
650 0 9 |a food industry and trade  |2 eczenas 
650 0 9 |a food technology  |2 eczenas 
650 0 9 |a food biochemistry  |2 eczenas 
650 0 9 |a process engineering  |2 eczenas 
655 7 |a příručky  |7 fd133209  |2 czenas 
655 9 |a handbooks, manuals, etc  |2 eczenas 
700 1 |a Varzakas, Theodoros,  |d 1969-  |7 utb2013750262  |4 eds 
700 1 |a Tzia, Kōnstantina  |7 utb2015894974  |4 eds 
830 0 |a Contemporary food engineering 
910 |a ZLD002 
992 |a BK  |b SK 
993 |a 201512  |b 19 
999 |c 82966  |d 82966 
952 |0 0  |1 0  |4 0  |6 664FOOD  |7 0  |8 BOOK  |9 136862  |a UTBZL  |b UTBZL  |c 005  |d 2015-12-09  |o 664/FOOD  |p 420010163664  |r 2019-08-26  |v 2053.00  |w 2019-08-26  |x N: nákup;  |y 01 

Similar Items