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Author: Eva Ing-Marie Karlsson
Publisher:
ISBN:
Category :
Languages : en
Pages : 516
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Book Description
Author: Eva Ing-Marie Karlsson
Publisher:
ISBN:
Category :
Languages : en
Pages : 516
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 726
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Author: Harry Levine
Publisher: Springer Science & Business Media
ISBN: 1489906649
Category : Technology & Engineering
Languages : en
Pages : 825
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Book Description
This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.
Author: Sanguansri Charoenrein
Publisher:
ISBN:
Category :
Languages : en
Pages : 258
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Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 768
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Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 574
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1116
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Author: Haitao Ni
Publisher:
ISBN:
Category : Microwave food products
Languages : en
Pages : 380
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 770
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Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839448
Category :
Languages : en
Pages : 504
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Book Description
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
