Food processing : recent developments
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Anilkumar G Gaonkar
- ناشر : New York : Elsevier,
- چاپ و سال / کشور: 1995
- شابک / ISBN : 9780444815002
Description
Applications of NMR Imaging in Processing of Foods 1 2 The Use of Nuclear Magnetic Resonance for On Line Process Control and Quality Assurance 23 3 On-line Quality Control: Advances in Sensor Technology 37 4 Ultrasonics in Food Processing 59 5 NewMethodology Using Synchrotron Radiation to Characterize Fast Events in Food Processing 71 6 New Developments in Membrane Processing 87 7 Applications ofMicroporous Glass Membranes:Membrane Emulsification 113 8 Separation Processes for Biotechnology in the Food Industry 143 9 Advances in High Pressure Food Processing Technology in Japan 185 10 Recent Progress in Aseptic Processing of Food 197 11 The Use of Ionizing Radiation in the Preservation of Food 209 12 Emerging-Freezing Technologies 227 13 Role of Extrusion in Food Processing 241 14 Progress in Extraction Technology Relate
Applications of NMR Imaging in Processing of Foods 1
2
The Use of Nuclear Magnetic Resonance for On Line Process
Control and Quality Assurance
23
3 On-line Quality Control: Advances in Sensor Technology 37
4 Ultrasonics in Food Processing 59
5
NewMethodology Using Synchrotron Radiation to
Characterize Fast Events in Food Processing
71
6 New Developments in Membrane Processing 87
7
Applications ofMicroporous Glass Membranes:Membrane
Emulsification
113
8 Separation Processes for Biotechnology in the Food Industry 143
9
Advances in High Pressure Food Processing Technology in
Japan
185
10 Recent Progress in Aseptic Processing of Food 197
11 The Use of Ionizing Radiation in the Preservation of Food 209
12 Emerging-Freezing Technologies 227
13 Role of Extrusion in Food Processing 241
14 Progress in Extraction Technology Relate
2
The Use of Nuclear Magnetic Resonance for On Line Process
Control and Quality Assurance
23
3 On-line Quality Control: Advances in Sensor Technology 37
4 Ultrasonics in Food Processing 59
5
NewMethodology Using Synchrotron Radiation to
Characterize Fast Events in Food Processing
71
6 New Developments in Membrane Processing 87
7
Applications ofMicroporous Glass Membranes:Membrane
Emulsification
113
8 Separation Processes for Biotechnology in the Food Industry 143
9
Advances in High Pressure Food Processing Technology in
Japan
185
10 Recent Progress in Aseptic Processing of Food 197
11 The Use of Ionizing Radiation in the Preservation of Food 209
12 Emerging-Freezing Technologies 227
13 Role of Extrusion in Food Processing 241
14 Progress in Extraction Technology Relate
