Pierre Schuck – författare
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20 produkter
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Häftad, 2023
2766 kr
Lägg i varukorg
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Drying in the Dairy Industry
From Established Technologies to Advanced Innovations
Av Cécile Le Floch-Fouéré, Pierre Schuck m. fl.
Häftad, 2024
749 kr
Lägg i varukorg
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2023
3942 kr
Lägg i varukorg
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Analytical Methods for Food and Dairy Powders
Av Pierre Schuck, Romain Jeantet m. fl.
Inbunden, 2012
2302 kr
Lägg i varukorg
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of …
Drying in the Dairy Industry
From Established Technologies to Advanced Innovations
Av Cécile Le Floch-Fouéré, Pierre Schuck m. fl.
Inbunden, 2020
3063 kr
Lägg i varukorg
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products …
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Inbunden, 2013
2445 kr
Lägg i varukorg
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2013
2998 kr
Lägg i varukorg
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Analytical Methods for Food and Dairy Powders
Av Anne Dolivet, Romain Jeantet m. fl.
E-bok, 2012
2705 kr
Lägg i varukorg
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of …
Analytical Methods for Food and Dairy Powders
Av Anne Dolivet, Romain Jeantet m. fl.
E-bok, 2012
2646 kr
Lägg i varukorg
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of …
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
Av G rard Brul, Pierre Schuck m. fl.
E-bok, 2016
2265 kr
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
Av G rard Brul, Pierre Schuck m. fl.
E-bok, 2016
2216 kr
Lägg i varukorg
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
Av G rard Brule, Pierre Schuck m. fl.
E-bok, 2016
2216 kr
Lägg i varukorg
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
Av G rard Brule, Pierre Schuck m. fl.
E-bok, 2016
2265 kr
Lägg i varukorg
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …
Handbook of Food Science and Technology 3
Food Biochemistry and Technology
Av G rard Brule, Pierre Schuck m. fl.
E-bok, 2016
2265 kr
Lägg i varukorg
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …
Handbook of Food Science and Technology 3
Food Biochemistry and Technology
Av G rard Brule, Pierre Schuck m. fl.
E-bok, 2016
2193 kr
Lägg i varukorg
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …
Drying in the Dairy Industry
From Established Technologies to Advanced Innovations
Av Romain Jeantet, Luca Lanotte m. fl.
E-bok, 2020
883 kr
Lägg i varukorg
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products …
Drying in the Dairy Industry
From Established Technologies to Advanced Innovations
Av Romain Jeantet, Luca Lanotte m. fl.
E-bok, 2020
883 kr
Lägg i varukorg
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products …
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
Av Romain Jeantet, Thomas Croguennec m. fl.
Inbunden, 2016
1892 kr
Lägg i varukorg
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
Av Romain Jeantet, Thomas Croguennec m. fl.
Inbunden, 2016
1892 kr
Lägg i varukorg
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …
Handbook of Food Science and Technology 3
Food Biochemistry and Technology
Av Romain Jeantet, Thomas Croguennec m. fl.
Inbunden, 2016
1892 kr
Lägg i varukorg
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …
