Khoa Môi trường & Khoa học Tự nhiên
Technological interventions in the processing of fruits and vegetables
Part 1: Scope and health benefits of fruits and vegetebles; Part 2: Thermal technologies: Methods and applications; Part 3: Non-thermal technologies methods and applications; Part 4: Processing methods and applications; Part 5: Challenges and solutions: the industry perspective.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3
Postharvest technology and food process engineering
Part 1: Grain properties, drying, and dryers; Part 2: Grain storage; Part 3: Parboiling and milling; Part 4: By-products/biomass utilization; Part 5: Food process engineering.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3
Food additives and human health
Chapter 1: Historical background of food additives, their advantages and drawbacks; Chapter 2: Human health implications of specific group of food additives; Chapter 3: Anti-browning agents; Chapter 4: Antioxidant food additives; Chapter 5: Antimicrobial agents; Chapter 6: Essential oils …
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3
Seafood processing : technology, quality and safety
The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 3
- Đang rỗi: 3
New food product development : from concept to marketplace : 3rd ed.
This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into ...
- Phiên bản: 3rd ed.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 2
- Đang rỗi: 2