Author: Tullia Gallina Toschi
Publisher:
ISBN:
Category :
Languages : en
Pages : 370
Book Description
17. Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
Author: Tullia Gallina Toschi
Publisher:
ISBN:
Category :
Languages : en
Pages : 370
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 370
Book Description
17th Workshop on the Developments in the Italian PHD Research on Food Science, Technology and Biotechnology
Author: Massimiliano Petracci
Publisher:
ISBN: 9788865412244
Category : Technology & Engineering
Languages : en
Pages : 392
Book Description
Publisher:
ISBN: 9788865412244
Category : Technology & Engineering
Languages : en
Pages : 392
Book Description
Proceedings of XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology (Florence, 11-13 September 2019)
Author:
Publisher:
ISBN: 9788894467901
Category : Technology & Engineering
Languages : en
Pages : 584
Book Description
Publisher:
ISBN: 9788894467901
Category : Technology & Engineering
Languages : en
Pages : 584
Book Description
19. Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Author:
Publisher:
ISBN: 9788888793481
Category :
Languages : en
Pages : 410
Book Description
Publisher:
ISBN: 9788888793481
Category :
Languages : en
Pages : 410
Book Description
16. Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
Author:
Publisher:
ISBN: 9788848127172
Category :
Languages : en
Pages : 379
Book Description
Publisher:
ISBN: 9788848127172
Category :
Languages : en
Pages : 379
Book Description
14. Workshop on the Developments in the Italian PhD Research on Food Science and Biotechnology
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 275
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 275
Book Description
Proceedings of the 2nd Workshop on the "Developments in the Italian Phd in Food Biotechnology"
Author: Alma Matar Studiorum
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Book Description
Alternatives to Conventional Food Processing
Author: Andrew Proctor
Publisher: Royal Society of Chemistry
ISBN: 1849730377
Category : Business & Economics
Languages : en
Pages : 499
Book Description
This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.
Publisher: Royal Society of Chemistry
ISBN: 1849730377
Category : Business & Economics
Languages : en
Pages : 499
Book Description
This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.
Proceeding of the 2. Workshop on the "Developments in the Italian PhD in Food Biotechnology"
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Book Description
7. Workshop on the Developments in the Italian Phd Research in Food Science and Technology
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 542
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 542
Book Description