Bhesh Bhandari is Professor of Food Processing Technology
and Engineering in the School of Agriculture and Food Sciences, at
the University of Queensland, Australia.
Yrjö H. Roos is Professor of Food Technology in the
School of Food and Nutritional Sciences, at University College
Cork, Ireland.
11 Электронные книги Bhesh Bhandari
Bhesh Bhandari: Food Materials Science and Engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understa …
EPUB
английский
DRM
€157.99
Bhesh Bhandari: Food Materials Science and Engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understa …
PDF
английский
DRM
€157.99
Tuyen Truong & Martin Palmer: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy pro …
PDF
английский
€53.49
Bhesh Bhandari & Zhongxiang Fang: Handbook of Drying of Vegetables and Vegetable Products
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses …
EPUB
английский
DRM
€224.04
Bhesh Bhandari & Zhongxiang Fang: Handbook of Drying of Vegetables and Vegetable Products
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses …
PDF
английский
DRM
€223.50
Tuyen Truong & Christelle Lopez: Dairy Fat Products and Functionality
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutt …
PDF
английский
€181.89
Bhesh Bhandari & Yrjo H. Roos: Non-Equilibrium States and Glass Transitions in Foods
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass tran …
EPUB
английский
DRM
€237.26
Bhesh Bhandari & Fernanda C. Godoi: Fundamentals of 3D Food Printing and Applications
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nut …
EPUB
английский
DRM
€250.63
Nidhi Bansal & Bhesh Bhandari: Handbook of Food Powders
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 importanc …
EPUB
английский
DRM
€244.47
Bhesh Bhandari & Claire Gaiani: Engineering Plant-Based Food Systems
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors ga …
EPUB
английский
DRM
€147.35
Nidhi Bansal & Bhesh Bhandari: Handbook of Food Powders
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 p …
EPUB
английский
DRM
€275.18
