Anthony J Greco: Progress in Food Science and Technology. Volume 1 (PDF) < الهندسة الكيميائية < الهندسة / التقنيات < علوم < آخر الأخبار

Anthony J Greco
Progress in Food Science and Technology. Volume 1 [PDF ebook]

الدعم

غلاف Anthony J Greco: Progress in Food Science and Technology. Volume 1 (PDF)

This book reviews research on new developments in all areas of food science and technology. Topics discussed herein include the role of the processing industry for food security in India; the characteristics and utilization of black rice; the formation of flavours and off-flavours in legumes; legumes as cover crops and their effects on weed populations and crop productivity; optimizing barley grain use by dairy cows; and enhanced production of B-carotene and L-asparginase from a tribal food alga.

€322.25

قم بشراء هذا الكتاب الإلكتروني واحصل على كتاب آخر مجانًا!

شكل PDF ● صفحات 300 ● ISBN 9781620817612 ● محرر Anthony J Greco ● الناشر Nova Science Publishers ● نشرت 2007 ● للتحميل 3 مرات ● دقة EUR ● هوية شخصية 7221137 ● حماية النسخ Adobe DRM

يتطلب قارئ الكتاب الاليكتروني قادرة DRM

المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر

Anthony J Greco Anthony J. Greco Joav Merrick

8٬690 كتب إلكترونية في هذه الفئة

غلاف Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also …

غلاف D.P. Singh & Atul Kumar Upadhyay: Algae and Sustainable Technologies

D.P. Singh & Atul Kumar Upadhyay: Algae and Sustainable Technologies

Algal and sustainable technologies: Bioenergy, Nannotechnology and Green chemistry is an interdisciplinary overview of the world’s major problems; water scarcity, clean environment and energy and the …

غلاف Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef”s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

غلاف Sonia Luisa dos Santos (University of Porto, Portugal) Simoes & Filomena Maria da Conceicao (University of Porto, Portugal) Viana: Joining Technology of gamma-TiAl Alloys

Sonia Luisa dos Santos (University of Porto, Portugal) Simoes & Filomena Maria da Conceicao (University of Porto, Portugal) Viana: Joining Technology of gamma-TiAl Alloys

The book covers the development of new technologies for the joining of Ti Al alloys that result in sound bonds obtained in less demanding conditions. It discusses joint processing, microstructural an …

غلاف Gustavo V. Barbosa-Canovas & Q. Howard Zhang: Pulsed Electric Fields in Food Processing

Gustavo V. Barbosa-Canovas & Q. Howard Zhang: Pulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be ful …

غلاف Zainul (Department of Mechanical Engineering, King Abdulaziz University, Jeddah, Saudi Arabia) Huda: Metallurgy for Physicists and Engineers

Zainul (Department of Mechanical Engineering, King Abdulaziz University, Jeddah, Saudi Arabia) Huda: Metallurgy for Physicists and Engineers

Relating theory with practice to provide a holistic understanding of the subject and enable critical thinking, this book covers fundamentals of physical metallurgy, materials science, microstructural …

غلاف Perry Romanowski & Randy Schueller: Conditioning Agents for Hair and Skin

Perry Romanowski & Randy Schueller: Conditioning Agents for Hair and Skin

Discussing the history, benefits, formulations and future developments of hair and skin conditioning products, this work offers an overview of the subject and unique analysis of the elements of condi …

غلاف Deepak Kumar Verma & Ami R. Patel: Emerging Thermal and Nonthermal Technologies in Food Processing

Deepak Kumar Verma & Ami R. Patel: Emerging Thermal and Nonthermal Technologies in Food Processing

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, …

غلاف Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world”s best known researchers into membrane technology. The application of membrane technology to chemica …

غلاف Ritwik Sarkar: Refractory Technology

Ritwik Sarkar: Refractory Technology

This book provides a basic understanding of refractories. This includes the fundamentals of refractory technology supported by phase diagrams as well as detailing the prominent applications of these …

الصفحة التالية >>>