Группа авторов Seafood Processing
Купить за 19005.13 RUR
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing,
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Группа авторов Membrane Processing
Купить за 17701.17 RUR
In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of
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Группа авторов Food Processing
Купить за 18573.08 RUR
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental
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Группа авторов The Seafood Industry
Купить за 22436.56 RUR
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption
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Группа авторов Processing of Ceramics
Купить за 18934.92 RUR
PROCESSING OF CERAMICS A firsthand account of the “transparent ceramics revolution” from one of the pioneers in the field Processing of Ceramics: Breakthroughs in Optical Materials is an in-depth survey of the breakthrough research and development of transparent ceramics, covering historical
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Группа авторов Processing of Ceramics
Купить за 18934.92 RUR
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Группа авторов Edible Oil Processing
Купить за 19005.13 RUR
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins
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Группа авторов Sustainable Food Processing
Купить за 21095.21 RUR
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable
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Группа авторов Tissue and Cell Processing
Купить за 11679.92 RUR
By presenting the latest technological advances and growing national and international regulation, this new book explores state-of-the-art developments in the challenging field of tissue and cell processing. It provides a guide to easier and safer practice in operational principles of preservation,
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Группа авторов Microbiology in Dairy Processing
Купить за 20328.31 RUR
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and
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Группа авторов Signal Processing for 5G
Купить за 12524.27 RUR
A comprehensive and invaluable guide to 5G technology, implementation and practice in one single volume. For all things 5G, this book is a must-read. Signal processing techniques have played the most important role in wireless communications since the second generation of cellular systems. It is
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Группа авторов Ultrasound in Food Processing
Купить за 19042.94 RUR
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process
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