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Télécharger le livre : Water Activity in Foods
Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt
Water Activity in Foods
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and...
Editeur : Wiley-Blackwell
Parution : 2020-05-14
Collection : Institute of Food Technologists Series
Format(s) : PDF, ePub
252,09 €
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Télécharger le livre : Fruit Preservation
Gustavo V. Barbosa-Cánovas , Rosires Deliza , Amauri Rosenthal , Jorge Welti-Chanes
Fruit Preservation
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given...
Editeur : Springer
Parution : 2018-11-05
Collection : Food Engineering Series
Format(s) : PDF, ePub
158,24 €
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Télécharger le livre : High Pressure Processing of Food
V.M. Balasubramaniam , Gustavo V. Barbosa-Cánovas , Huub Lelieveld
High Pressure Processing of Food
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.High Pressure Processing: Technology Principles and Applications will review the basic...
Editeur : Springer
Parution : 2016-01-28

Format(s) : PDF, ePub
304,89 €
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Télécharger le livre : Water Activity in Foods
Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt
Water Activity in Foods
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the...
Editeur : Wiley-Blackwell
Parution : 2008-04-15
Collection : Institute of Food Technologists Series
Format(s) : PDF
289,02 €
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