High Pressure Fluid Technology for Green Food Processing
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are o...
Συγγραφή απο Οργανισμό/Αρχή: | SpringerLink (Online service) |
---|---|
Άλλοι συγγραφείς: | Fornari, Tiziana (Επιμελητής έκδοσης), Stateva, Roumiana P. (Επιμελητής έκδοσης) |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
|
Σειρά: | Food Engineering Series,
|
Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Παρόμοια τεκμήρια
-
High Pressure Processing of Food Principles, Technology and Applications /
Έκδοση: (2016) -
Recent Developments in High Pressure Processing of Foods
ανά: Rastogi, Navin K.
Έκδοση: (2013) -
Encapsulation Technologies for Active Food Ingredients and Food Processing
Έκδοση: (2010) -
Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications /
Έκδοση: (2014) -
Green Technologies in Food Production and Processing
Έκδοση: (2012)