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6 produkter
Low-Temperature Processing of Food Products
Unit Operations and Processing Equipment in the Food Industry
Av Hadis Rostamabadi, Seid Mahdi Jafari
E-bok, 2024
2842 kr
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Approx.460 pages- Thoroughly explores novel applications of low-temperature unit operations in food industries- Brings innovative freezing technologies- Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Low-Temperature Processing of Food Products
Unit Operations and Processing Equipment in the Food Industry
Av Seid Mahdi Jafari, Hadis Rostamabadi
Häftad, 2024
1996 kr
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Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for …
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
Av Yangchao Luo, Seid Reza Falsafi m. fl.
E-bok, 2025
1972 kr
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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters …
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
Av Rostamabadi,Hadi, Hadis Rostamabadi m. fl.
Häftad, 2025
1560 kr
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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters …
Non-thermal Processing of Major Food Macromolecules
Av Seid Reza Falsafi, Hadis Rostamabadi m. fl.
Häftad, 2025
1829 kr
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Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural - along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) - through …
Non-thermal Processing of Major Food Macromolecules
Av Navin Kumar Rastogi, Hadis Rostamabadi m. fl.
E-bok, 2025
2314 kr
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Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through …
