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The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal …
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview …
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food …
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and …
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food …
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by …
Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of …
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition …
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This …
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. …