eBook, PDF

Introduction to Advanced Food Process Engineering (eBook, PDF)

Beschreibung

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Technische Details

• Geräte: PC
• mit Kopierschutz
• Größe: 16.07MB

Barrierefreiheit

• Text-to-Speech
• E-Mail des Verlags für Barrierefreiheitsfragen: [e-mail]
• Seitennummerierung folgt dem gedruckten Werk
• Kurze Alternativtexte für nicht-textuelle Inhalte vorhanden
• Navigierbarer Index mit direktem Zugriff auf Indexbegriffe
• Navigierbares Inhaltsverzeichnis für direkten Zugriff auf Text und Medien

Autor

Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for non-thermal pasteurization of fruit juices, and more.

Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 717
• Erscheinungstermin: 24. März 2014
• Englisch
• ISBN-13: 9781439880722
• Artikelnr.: 40723328