作者: Syed S. H. Rizvi

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there …

The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an …

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant …

The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an …

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles …

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant …