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Food Processing Handbook (English Edition) - 13 Angebote vergleichen
Preise | 2013 | 2017 | 2019 |
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Schnitt | € 0,00 | € 100,09 | € 0,00 |
Nachfrage |
Food Processing Handbook
ISBN: 9783527634378 bzw. 3527634371, in Deutsch, Wiley-VCH, neu, E-Book, elektronischer Download.
Food Processing Handbook: Dieses technologisch orientierte Handbuch beschäftigt sich mit allen Aspekten der Konservierung und Verarbeitung von Lebensmitteln. Ausführlich besprochen werden physikalische, chemische, mikrobiologische und organoleptische Veränderungen der Nahrungsmittel nach der Ernte, während der Zubereitung oder Verarbeitung, beim Packen und Lagern. Der zweite Teil des Bandes beschäftigt sich unter anderem mit Grundoperationen wie Mischen und Emulgieren, mit umweltbezogenen Aspekten (etwa der Abwasserbehandlung) und mit Fragen der Sicherheit (Reinigung, Hygiene). Englisch, Ebook.
Food Processing Handbook (2012)
ISBN: 9783527634392 bzw. 3527634398, in Englisch, 826 Seiten, 2. Ausgabe, Wiley-VCH, neu, E-Book, elektronischer Download.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes ? physical, chemical, microbiological and organoleptic ? that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006, Kindle Edition, Ausgabe: 2, Format: Kindle eBook, Label: Wiley-VCH, Wiley-VCH, Produktgruppe: eBooks, Publiziert: 2012-05-07, Freigegeben: 2012-05-07, Studio: Wiley-VCH.
Food Processing Handbook (2012)
ISBN: 9783527634392 bzw. 3527634398, in Englisch, 826 Seiten, 2. Ausgabe, Wiley-VCH, neu, E-Book, elektronischer Download.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes ? physical, chemical, microbiological and organoleptic ? that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006, Kindle Edition, Ausgabe: 2, Format: Kindle eBook, Label: Wiley-VCH, Wiley-VCH, Produktgruppe: eBooks, Publiziert: 2012-05-07, Freigegeben: 2012-05-07, Studio: Wiley-VCH.
Food Processing Handbook (2008)
ISBN: 9783527634392 bzw. 3527634398, in Deutsch, John Wiley and Sons Ltd, neu.
Food Processing Handbook (2012)
ISBN: 9783527634392 bzw. 3527634398, in Englisch, 826 Seiten, 2. Ausgabe, Wiley-VCH, neu, E-Book, elektronischer Download.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006, Kindle Edition, Phiên bản: 2, Định dạng: Kindle eBook, Nhãn hiệu: Wiley-VCH, Wiley-VCH, Nhóm sản phẩm: eBooks, Xuất bản: 2012-05-07, Ngày phát hành: 2012-05-07, Studio: Wiley-VCH, Bán hàng Xếp hạng: 1693008.
Food Processing Handbook (English Edition) (2012)
ISBN: 9783527634392 bzw. 3527634398, in Englisch, 826 Seiten, 2. Ausgabe, Wiley-VCH, neu, E-Book, elektronischer Download.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006, Kindle Ausgabe, Ausgabe: 2, Format: Kindle eBook, Label: Wiley-VCH, Wiley-VCH, Produktgruppe: eBooks, Publiziert: 2012-05-07, Freigegeben: 2012-05-07, Studio: Wiley-VCH.
Food Processing Handbook
ISBN: 9783527634378 bzw. 3527634371, vermutlich in Deutsch, Wiley-VCH Verlag GmbH & Co. KGaA, Taschenbuch, neu, E-Book, elektronischer Download.
Food Processing Handbook (2008)
ISBN: 9783527634378 bzw. 3527634371, in Deutsch, Springer Berlin Heidelberg, neu, Erstausgabe, E-Book, elektronischer Download.
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