Broschiertes Buch

Technologies for Value Addition in Food Products and Processes

Beschreibung

Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction

Autor

Sankar Chandra Deka, PhD, is presently a Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. Dibyakanta Seth, PhD, is presently an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India. Nishant R. Swami Hulle, PhD, is an Assistant Professor in Department of Food Engineering and Technology, Tezpur University, Assam, India.

Produktdetails

• Verlag: Apple Academic Press
• Seitenzahl: 414
• Erscheinungstermin: 13. Dezember 2021
• Englisch
• Abmessung: 234mm x 156mm x 22mm
• Gewicht: 626g
• ISBN-13: 9781774634745
• ISBN-10: 1774634740
• Artikelnr.: 62951029