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...
Saved in:
| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
Taylor & Francis,
[2015]
|
| Series | Contemporary food engineering (Unnumbered)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781466582279 1466582278 9781482261684 1482261685 9781523108275 1523108274 |
| Physical Description | 1 online resource : text file, PDF |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn903921647 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 150115t20152015fluacd ob 001 0 eng d | ||
| 040 | |a FlBoTFG |b eng |e rda |e pn |c STF |d YDXCP |d OCLCO |d OCLCF |d CRCPR |d OCLCQ |d KNOVL |d Z5A |d UAB |d OCLCA |d OCLCQ |d D6H |d OCLCQ |d N$T |d OCLCQ |d U3W |d AU@ |d WYU |d TYFRS |d LEAUB |d OCLCQ |d UKAHL |d OCLCO |d OCLCQ |d OCLCO |d WSU |d OCLCO |d OCLCL | ||
| 020 | |a 9781466582279 |q (electronic bk.) | ||
| 020 | |a 1466582278 |q (electronic bk.) | ||
| 020 | |a 9781482261684 |q (electronic bk.) | ||
| 020 | |a 1482261685 |q (electronic bk.) | ||
| 020 | |a 9781523108275 |q (electronic bk.) | ||
| 020 | |a 1523108274 |q (electronic bk.) | ||
| 035 | |a (OCoLC)903921647 | ||
| 245 | 0 | 0 | |a Food engineering handbook : |b food process engineering / |c edited by Theodoros Varzakas, Constantina Tzia. |
| 264 | 1 | |a Boca Raton : |b Taylor & Francis, |c [2015] | |
| 264 | 4 | |c ©20 | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource : |b text file, PDF | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Contemporary food engineering | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Chapter 1. Membrane separation / Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli -- chapter 2. Size reduction / Constantina Tzia and Virginia Giannou -- chapter 3. Centrifugation-filtration / Theodoros Varzakas -- chapter 4. Crystallization / Theodoros Varzakas -- chapter 5. Mixing-emulsions / Theodoros Varzakas, V. Polychniatou, and Constantina Tzia -- chapter 6. Solid-liquid extraction / Sofia Chanioti, George Liadakis, and Constantina Tzia -- chapter 7. Supercritical fluid extraction / Epaminondas Voutsas -- chapter 8. Chilling and freezing / M. Giannakourou and Virginia Giannou -- chapter 9. Drying of foods / Panagiotis A. Michailidis and Magdalini K. Krokida -- chapter 10. Fluidized bed, spouted bed, and in-store drying of grain / Robert H. Driscoll and George Srzednicki -- chapter 11. Fermentation and enzymes / Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas -- chapter 12. Fluid and species transfer in food biopolymers / Pawan S. Takhar -- chapter 13. Encapsulation of food ingredients : agents and techniques / Charikleia Chranioti and Constantina Tzia -- chapter 14. Multiphysics modeling of innovative and traditional food processing technologies / Kai Knoerzer and Henry Sabarez -- chapter 15. New/innovative technologies / George I. Katsaros and Petros S. Taoukis. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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"-- |c Provided by publisher | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Chemical processes. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Varzakas, Theodoros, |e editor. | |
| 700 | 1 | |a Tzia, Constantina, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Food engineering handbook. |d Boca Raton : Taylor & Francis, [2015] |z 9781482261684 |
| 830 | 0 | |a Contemporary food engineering (Unnumbered) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFEHFPE0B/food-engineering-handbook?kpromoter=marc |y Full text |