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Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 890
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Book Description
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 890
Get Book Here
Book Description
Author: British Library. Lending Division
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 888
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Book Description
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 792
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Book Description
Author: Jay Singh
Publisher: DEStech Publications, Inc
ISBN: 160595084X
Category : Science
Languages : en
Pages : 604
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Book Description
Part of a series based on an important global packaging meeting, which brings together packaging researchers from universities and industry, this book covers subjects such as: active/intelligent packaging, distribution packaging, medical, cosmetic and pharmaceutical packaging, food and agricultural packaging, and hazardous materials containers.
Author: Seyhan Fırat
Publisher: Springer
ISBN: 3319643495
Category : Technology & Engineering
Languages : en
Pages : 616
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Book Description
This book describes the latest advances, innovations, and applications in the field of building design, environmental engineering and sustainability as presented by leading international researchers, engineers, architects and urban planners at the 3rd International Sustainable Buildings Symposium (ISBS), held in Dubai, UAE from 15 to 17 March 2017. It covers highly diverse topics, including smart cities, sustainable building and construction design, sustainable urban planning, infrastructure development, structural resilience under natural hazards, water and waste management, energy efficiency, climate change impacts, life cycle assessment, environmental policies, and strengthening and rehabilitation of structures. The contributions amply demonstrate that sustainable building design is key to protecting and preserving natural resources, economic growth, cultural heritage and public health. The contributions were selected by means of a rigorous peer-review process and highlight many exciting ideas that will spur novel research directions and foster multidisciplinary collaboration among different specialists.
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1498740499
Category : Technology & Engineering
Languages : en
Pages : 1103
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author: Nordic Council of Ministers
Publisher: Nordic Council of Ministers
ISBN: 9789291200122
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
Author: M. L. A. T. M. Hertog
Publisher:
ISBN:
Category : Agri-food chain
Languages : en
Pages : 628
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Book Description
Author:
Publisher:
ISBN:
Category : Assembling machines
Languages : en
Pages : 778
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Book Description
Author: Purdue University
Publisher: Purdue University Press
ISBN:
Category : Cooking
Languages : en
Pages : 316
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Book Description
