eBook, PDF

Technologies for Value Addition in Food Products and Processes (eBook, PDF)

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

Technische Details

• Geräte: PC
• mit Kopierschutz

Barrierefreiheit

• Text-to-Speech
• E-Mail des Verlags für Barrierefreiheitsfragen: [e-mail]
• Seitennummerierung folgt dem gedruckten Werk
• Navigierbares Inhaltsverzeichnis für direkten Zugriff auf Text und Medien

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: Taylor & Francis eBooks
• Seitenzahl: 404
• Erscheinungstermin: 28. Oktober 2019
• Englisch
• ISBN-13: 9780429512568
• Artikelnr.: 57974116