Wet Fractionation Process PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Wet Fractionation Process PDF full book. Access full book title Wet Fractionation Process by Christopher Dah-Cheng Lu. Download full books in PDF and EPUB format.
Author: Christopher Dah-Cheng Lu
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 222
Get Book Here
Book Description
Author: Christopher Dah-Cheng Lu
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 222
Get Book Here
Book Description
Author: James Richard Russell
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9789462572355
Category :
Languages : en
Pages : 202
Get Book Here
Book Description
Author: Christopher Dah-Cheng Lu
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 478
Get Book Here
Book Description
Author: Monoj Gupta
Publisher: Elsevier
ISBN: 1630670510
Category : Technology & Engineering
Languages : en
Pages : 510
Get Book Here
Book Description
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. - Provides insights to the challenges of bleaching very green oils - Includes new deodorizer designs and performance measures - Offers insights on frying oil quality management - Simple and easy-to-read language
Author: Jeffrey Paul Hurst
Publisher:
ISBN:
Category : Alfalfa
Languages : en
Pages : 200
Get Book Here
Book Description
Author: Alan Javier Hernández-Álvarez
Publisher: Springer Nature
ISBN: 3031169689
Category : Technology & Engineering
Languages : en
Pages : 362
Get Book Here
Book Description
This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
Author: Sankar Chandra Deka
Publisher: CRC Press
ISBN: 0429515995
Category : Science
Languages : en
Pages : 374
Get Book Here
Book Description
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 244
Get Book Here
Book Description
Author: R. Knight
Publisher: Springer Science & Business Media
ISBN: 9401143854
Category : Science
Languages : en
Pages : 694
Get Book Here
Book Description
Proceedings of the Third International Food Legumes Research Conference
