Crystallization In Foods

Author: Richard W. Hartel
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780834216341
Size: 24.58 MB
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In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Food Engineering Integrated Approaches

Author: Gustavo F. Gutiérrez-Lopez
Publisher: Springer Science & Business Media
ISBN: 9780387754307
Size: 15.29 MB
Format: PDF, ePub, Docs
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas,
Washington State University Advisory Board José Miguel Aguilera, Pontificia
Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark
, Clark ... Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias,
Food Engineering: Integrated Approaches (2008) Richard W. Hartel,
Crystallization in Foods (2001) Rosana G. Moreira, M. Elena Castell-Perez, and
Maria A. Barrufet, ...

Rheology Of Fluid And Semisolid Foods Principles And Applications

Author: Anandha Rao
Publisher: Springer Science & Business Media
ISBN: 9780387709307
Size: 78.20 MB
Format: PDF, Mobi
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas,
Washington State University Advisory Board Jose Miguel Aguilera, Pontifica
Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W.
Hartel, University ... Crystallization in Foods 2001 M. E. G. Hendrickx and D.
Knorr, Ultra High Pressure Treatments of Food 2002 S. D. Holdsworth, Thermal
Processing of Packaged Foods 1997 L. Leistner and G. Gould, Hurdle
Technologies: Combination ...

Ultra High Pressure Treatment Of Foods

Author: Marc E.G. Hendrickx
Publisher: Springer Science & Business Media
ISBN: 1461507235
Size: 38.64 MB
Format: PDF
View: 4217
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Series Editor Gustavo V. Barbosa-Cánovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile
Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin
Jozef ... and Gustavo Barbosa-Cánovas, Food Engineering 2000 (1997) P.J.
Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (
1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx
and Dietrich Knorr, ...

Electronic Irradiation Of Foods

Author: R. B. Miller
Publisher: Springer Science & Business Media
ISBN: 0387283862
Size: 58.89 MB
Format: PDF, Docs
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Series Editor Gustavo V. Barbosa-C ́anovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile
Petro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin
Jozef Kokini, ... and Hong Yan, Food Powders: Physical Properties, Processing,
and Functionality (2005) P.J. Fryer, D.L. Pyle, and C.D. Rielly, Chemical
Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in
Foods (2001) Marc E.G. ...

Handbook Of Food Processing Equipment

Author: George D. Saravacos
Publisher: Springer Science & Business Media
ISBN: 1461507251
Size: 18.92 MB
Format: PDF, Mobi
View: 1090
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Series Editor Gustavo V. Barbosa-Cánovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile
Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin
Jozef ... and Gustavo Barbosa-Cánovas, Food Engineering 2000 (1997) P.J.
Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (
1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx
and Dietrich Knorr, ...

Hurdle Technologies Combination Treatments For Food Stability Safety And Quality

Author: Lothar Leistner
Publisher: Springer Science & Business Media
ISBN: 9780306472633
Size: 65.19 MB
Format: PDF
View: 4256
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas,
Washington State University Advisor}1 Board Jose Miguel Aguilera, Pontifica
Universidad Catolica de Chile Petro Fito, Universidad Politecnica Richard W.
Hartel, University ... W. Hartel, Crystallization in Foods (2001) Marc E.G.
Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2000)
S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Lothar Leistner
and Grahame W. Gould, ...

Engineering Foods For Bioactives Stability And Delivery

Author: Yrjö H. Roos
Publisher: Springer
ISBN: 1493965956
Size: 78.29 MB
Format: PDF, Mobi
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Nicolas Verhoeven, Tze Loon Neoh, Takeshi Furuta and Hidefumi Yoshii
Abstract Ethanol-mediated crystal transformation is a promising method for
obtaining stable anhydrous crystals with a porous structure. The DSC (Differential
scanning calorimetry)-coupled ethanol method was used to obtain anhydrous
trehalose crystals with a specific size and shape by controlling the water content
of the ethanol. DSC analysis of the crystal transformation reaction of trehalose or
maltose under ...

Food Engineering Volume Iii

Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839464
Size: 68.38 MB
Format: PDF, Docs
View: 7435
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These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a ...

Microstructural Principles Of Food Processing And Engineering

Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 9780834212565
Size: 57.68 MB
Format: PDF, Docs
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This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry.