Articles liés à Processing Foods: Quality Optimization and Process...
Synopsis
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Oliveira, Fernanda A. R.; Oliveira, Jorge C.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurCRC Press Inc
- Date d'édition1999
- ISBN 10 0849379059
- ISBN 13 9780849379055
- ReliureRelié
- Langueanglais
- Nombre de pages438
- ÉditeurOliveira Fernanda A. R., Oliveira Jorge C.
- Coordonnées du fabricantnon disponible
Acheter neuf
Afficher cet article
EUR 244,45
EUR 9,70 expédition depuis Allemagne vers France
Destinations, frais et délais
Résultats de recherche pour Processing Foods: Quality Optimization and Process...
Image fournie par le vendeur
Oliveira, F: Processing Foods
impression à la demandeVendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Oliveira, Fernanda A. R. Oliveira, Jorge C.Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches . N° de réf. du vendeur 595092915
Quantité disponible : Plus de 20 disponibles
Image fournie par le vendeur
Processing Foods : Quality Optimization and Process Assessment
Edité par
CRC Press, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 172146
Quantité disponible : 10 disponible(s)
Image fournie par le vendeur
Processing Foods : Quality Optimization and Process Assessment
Edité par
CRC Press, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 172146
Quantité disponible : 10 disponible(s)
Image d'archives
Processing Foods
Edité par
Taylor & Francis Group, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Neuf
Couverture rigide
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. pp. 440 This item is printed on demand. N° de réf. du vendeur 5357702
Quantité disponible : 3 disponible(s)
Image fournie par le vendeur
Processing Foods : Quality Optimization and Process Assessment
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 172146-n
Quantité disponible : 10 disponible(s)
Image fournie par le vendeur
Processing Foods : Quality Optimization and Process Assessment
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 172146-n
Quantité disponible : 10 disponible(s)
Image d'archives
Processing Foods
Edité par
Taylor & Francis Group, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Neuf
Couverture rigide
Vendeur : Books Puddle, New York, NY, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 440. N° de réf. du vendeur 262522969
Quantité disponible : 3 disponible(s)
Image d'archives
Processing Foods: Quality Optimization and Process Assessment
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Brand New. 1st edition. 415 pages. 9.75x8.50x1.00 inches. In Stock. N° de réf. du vendeur __0849379059
Quantité disponible : 1 disponible(s)
Image d'archives
Processing Foods
Edité par
Taylor & Francis Group, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Neuf
Couverture rigide
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. pp. 440. N° de réf. du vendeur 182522963
Quantité disponible : 3 disponible(s)
Image fournie par le vendeur
Processing Foods : Quality Optimization and Process Assessment
Edité par
Taylor & Francis Inc Feb 1999, 1999
ISBN 10 : 0849379059
ISBN 13 : 9780849379055
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Neuware - A useful tool for interweaving scientific and technological information Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes. TOC:Process Optimization and Minimal Processing of Foods: an Internationa. - Collaborative Approach in the Framework of the EU Copernicus Programme - F.A.R. Oliveira, I.B.M. Lino and J.C. Oliveira. - Enzymic Time Temperature Integrators for the Quantification of Thermal Processes in Terms of Food Safety - A. Van Loey, T. Haentjens, C. Smout and M.E. Hendrickx. - Possibilities and Limitations of Computational Fluid Dynamics for Thermal Food Process Optimization - P. Verboven, N. Scheerlinck, J. Baerdemaeker and B.M. Nicolai. - Methodologies to Optimize Thermal Processing Conditions: an Overview - I.M.L.M. vila and C.L.M. Silva. - Microbial and Quality Assessment in Thermal Processing - A. Martnez, C. Rodrigo, P.S. Fernandez, M.J. Ocio, F. Rodrigo and M. Rodrigo. - Minimal Processing of Foods With Electric Heating Methods - T. Ohlsson. - Application of the Concepts of Biomaterials Science to the Quality Optimization of Frozen Foods - J.C. Oliveira, P.M. Pereira, J.M. Frias, I.B. Cruz, and W.M. MacInnes. - The Influence of Freezing and Frozen Storage Time on Structural and Other Changes in Plant Tissue - T. Sray, K. Horti, E. Zackel and A. Koncz. - Intensification of Freezing - S. Ditchev and P. Richardson. - Developments in Fish-freezing in Europe With Emphasis on Cryoprotectants - T.R. Gormley. - Advantages in Osmotic Dehydration - H.N. Lazarides, P. Fito, A. Chiralt, V. Gekas and A. Lenart. - Rehydration of Dried Plant Tissues: Basic Concepts and Mathematical Modeling - F.A.R. Oliveira and L. Ilincanu. - Recent Advances in the Drying of Apples Under Variable Process Conditions - D. Piotrowski and A. Lenart. - Process Assessment of High Pressure Processing of Foods: an Overview - D. Knorr. - A Comparison Between Pressure and Temperature Effects on Food Constituents - K. Heremans, F. Meersman, P. Rubens, L. Smeller, J. Snauwaert and G. Vermeulen. - High Pressure Treatment of Fruit, Meat and Cheese Products: Equipment, Methods and Results - M. Fonberg-Broczeck, J. Arabas, E. Kostrzewa, A. Reps, J. Szczawinski, J. Szczepek, B. Windyga and S. Porowski. - Combined High Pressure/Temperature Treatments for Quality Improvement of Fruit - Derived Products - M.P. Cano, A. Hernndez and B. De Ancos. - Influence of Culturing Conditions on the Pressure Sensitivity of Escherichia coli - C. Scherck, G. Van Almisck and Horst Ludwig. - Quality and Safety Aspects of Novel Minimal Processing Technologies - L. Gorris and B. Tauscher. - Vacuum Impregnation: a Tool in Minimally Processing Foods - A. Chiralt, P. Fito, A. Andrs, J. M. Barat, J. Martnez-Monz and N. Martnez-Navarrete. - Edible and Biodegradable Polymeric Materials for Food Packaging or Coating - I. Arvanitoyannis and L. Gorris. - The Role of Ionizing Radiation in Minimal Processing or Pre-cut Vegetables with Particular Reference to the Control of Listeria monocytogenes - J. Farkas, L. Mszros C. Mohcsi-Farkas, T. Sray and E. Andrssy. - Development of Perforation-mediated Modified Atmosphere Packaging for Fresh-cut Vegetables - S. Fonseca, F.A.R. Oliveira, J. Brecht and K.V. Chau. N° de réf. du vendeur 9780849379055
Quantité disponible : 2 disponible(s)