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In-Pack Processed Foods
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative …
Non-Newtonian Flow
Non-Newtonian materials are encountered in virtually all of the chemical and process industries and a full understanding of their nature and flow characteristics is an essential …
Non-Newtonian Flow and Applied Rheology
This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are …
Allozyme Electrophoresis
Inherited enzyme variations, studied using electrophoresis, can be used as markers for the identification of individuals, population structure analysis, the delineation of species …
Improving the thermal Processing of Foods
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies …
Thermal Technologies in Food Processing
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, …