✦ LIBER ✦

[Food Engineering Series] Non-thermal Food Engineering Operations || Ultrasound in Food Preservation

✍ Scribed by Ortega-Rivas, Enrique

Book ID: 118240104
Publisher: Springer US
Year: 2012
Weight: 210 KB
Category: Article
ISBN: 1461420385
DOI: 10.1007/978-1-4614-2038-5_11

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

[Food Engineering Series] Non-thermal Fo

[Food Engineering Series] Non-thermal Food Engineering Operations || Protective and Preserving Food Packaging

✍ Ortega-Rivas, Enrique 📂 Article 📅 2012 🏛 Springer US ⚖ 95 KB

[Food Engineering Series] Food Engineeri

[Food Engineering Series] Food Engineering Interfaces || Incorporation of Fibers in Foods: A Food Engineering Challenge

✍ Aguilera, José Miguel; Simpson, Ricardo; Welti-Chanes, Jorge; Bermudez-Aguirre, 📂 Article 📅 2010 🏛 Springer New York ⚖ 512 KB

[Food Engineering Series] Thermal Proces

[Food Engineering Series] Thermal Processing of Packaged Foods || Introduction

✍ Holdsworth, Donald; Simpson, Ricardo 📂 Article 📅 2007 🏛 Springer US 🌐 English ⚖ 107 KB

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to

[Food Engineering Series] Ultrasound Tec

[Food Engineering Series] Ultrasound Technologies for Food and Bioprocessing || Ultrasound-Assisted Freezing

✍ Feng, Hao; Barbosa-Canovas, Gustavo; Weiss, Jochen 📂 Article 📅 2010 🏛 Springer New York ⚖ 545 KB

[Food Engineering Series] Sterilization

[Food Engineering Series] Sterilization of Food in Retort Pouches || THERMAL STERILIZATION OF FOOD

✍ , 📂 Article 📅 2006 🏛 Springer US ⚖ 178 KB

[Food Engineering Series] Ultrasound Tec

[Food Engineering Series] Ultrasound Technologies for Food and Bioprocessing Volume 5 || Ultrasound Applications in Food Processing

✍ Feng, Hao; Barbosa-Canovas, Gustavo; Weiss, Jochen 📂 Article 📅 2010 🏛 Springer New York 🌐 English ⚖ 700 KB

Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical