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5 produkter
Microfluidics in Food Processing
Technologies and Applications
Av Ayon Tarafdar, Ranjna Sirohi m. fl.
Inbunden, 2025
2208 kr
Lägg i varukorg
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, …
Microfluidics in Food Processing
Technologies and Applications
Av Ayon Tarafdar, Ranjna Sirohi m. fl.
Häftad, 2026
827 kr
Lägg i varukorg
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, …
Microfluidics in Food Processing
Technologies and Applications
Av Claude-Gilles Dussap, Ashok Pandey m. fl.
E-bok, 2025
1000 kr
Lägg i varukorg
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, …
Microfluidics in Food Processing
Technologies and Applications
Av Claude-Gilles Dussap, Ashok Pandey m. fl.
E-bok, 2025
1000 kr
Lägg i varukorg
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, …
Drying Technologies for Foods
Fundamentals and Applications
Av Prabhat K. Nema, Barjinder Pal Kaur m. fl.
Inbunden, 2018
3083 kr
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Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products …
