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  • Số trang:532 p.
  • Kích thước:25 cm.
  • Số đăng ký cá biệt:54704
  • ISBN:9781493992447
  • Mã Dewey:664.8
  • Đơn giá:0
  • Vị trí lưu trữ:03 Quang Trung
  • Ngôn ngữ:English
  • Loại tài liệu:Giáo trình
  • Đang rỗi/ Tổng sách:3/3
  • Từ khóa:Fruit preservation, food engineering, conventional technologies
  • Chủ đề: Food engineering
  • Chuyên ngành: Khoa Môi trường & Khoa học Tự nhiên
  • Tóm tắt: Chapter 1: Consumer perception of novel technologies; Chapter 2: Safety issues on preservation of fruits and vegetables; Chapter 3: Health aspects: nutritional and functional qualities; Chapter 4: Post-harvest technology: minimal processing of fruits; Chapter 5: Thermal processes applied to fruit products; Chapter 6: Cooling and freezing; Chapter 7: Thermal drying of food materials; Chapter 8: Extrusion and texturization of fruits; Chapter 9: Toward decision aid tools for modified atmosphere packaging of fruits; Chapter 10: Vacuum frying of foods; Chapter 11: Power ultrasound application to fruit products; Chapter 12: Vacuum impregnation applied to fruit preservation and design of functional fruits; Chapter 13: High pressure processing of fruit products; Chapter 14: Safety and quality of irradiated fruits and vegetables; Chapter 15: Microwave processing; Chapter 16: Fruit preservation by ohmic heating and pulsed electric fields; Chapter 16: UV Light for fruits and fruit products; Chapter 17: Ozone antimicrobial effects on fruits and fruit juices; Chapter 18: Membrane technologies for fruit juice processing; Chapter 19: The hurdle concept in fruit processing.
  • Sách điện tử:http://thuvienso.duytan.edu.vn/handle/123456789/301453
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