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Download or read book Introducción a la Bioquímica y tecnología de los alimentos written by and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jean Claude Cheftel
Publisher :
ISBN 13 : 9788420005126
Total Pages : 333 pages
Book Rating : 4.0/5 (51 download)
Download or read book Introducción a la bioquímica y tecnología de los alimentos written by Jean Claude Cheftel and published by . This book was released on 1977 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jean-Claude Cheftel
Publisher :
ISBN 13 : 9788420004440
Total Pages : 399 pages
Book Rating : 4.0/5 (44 download)
Download or read book Introducción a la bioquímica y tecnología de los alimentos written by Jean-Claude Cheftel and published by . This book was released on 1976 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: El agua. Principales sistemas bioquimicos y alimentarios: Comportamiento durante los tratamientos. Leche y productos lacteos. Carne y pescado. Granos vegetales. Frutas y legumbres. Grasas y aceites. Agentes y mecanismos del deterioro de los alimentos. Alteraciones microbianas. Oxidacion de lipidos. Pardeamiento no enzimatico. Pardeamiento enzimatico.
Author : J. B. S. Braverman
Publisher :
ISBN 13 :
Total Pages : 355 pages
Book Rating : 4.:/5 (3 download)
Download or read book Introducción a la bioquímica de los alimentos written by J. B. S. Braverman and published by . This book was released on 1967 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph B. S. Braverman
Publisher :
ISBN 13 : 9788428201612
Total Pages : 355 pages
Book Rating : 4.2/5 (16 download)
Download or read book Introducción a la bioquímica de los alimentos written by Joseph B. S. Braverman and published by . This book was released on 1980 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824756657
Total Pages : 880 pages
Book Rating : 4.8/5 (247 download)
Download or read book Handbook of Vegetable Preservation and Processing written by Y. H. Hui and published by CRC Press. This book was released on 2003-09-12 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Author : Joseph B. S. Braverman
Publisher :
ISBN 13 : 9789684260771
Total Pages : 358 pages
Book Rating : 4.2/5 (67 download)
Download or read book Introducción a la bioquímica de los alimentos written by Joseph B. S. Braverman and published by . This book was released on 1980 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fractal measures
Author : A.A.P.P.A
Publisher : Editorial Limusa
ISBN 13 : 9789681863685
Total Pages : 152 pages
Book Rating : 4.8/5 (636 download)
Download or read book Introducción a la Tecnología de Alimentos written by A.A.P.P.A and published by Editorial Limusa. This book was released on 2003 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Una completa obra, cuya segunda edición ha sido actualizada para conservar su vigencia dentro de la industria. El texto incluye las tecnologías convencionales aplicadas a productos cárnicos, cereales, lácteos, frutas y hortalizas, que permitirán al alumno introducirse en los aspectos prácticos de esta disciplina, y que le servirán de base para desarrollarse dentro de su ejercicio profesional. En esta segunda edición se ha agregado un apartado dedicado al control de calidad donde se incluye una evaluación sensorial y el tema de la sanidad en la industria alimentaria, enfocándose en las técnicas microbiológicas.
Author : María del Carmen Lomas Esteban
Publisher :
ISBN 13 : 9788420009803
Total Pages : 240 pages
Book Rating : 4.0/5 (98 download)
Download or read book Introducción al cálculo de los procesos tecnológicos de los alimentos written by María del Carmen Lomas Esteban and published by . This book was released on 2002 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: El objetivo del presente texto de "Introduccion al Calculo de los Procesos Tecnologicos de los Alimentos," es el de transmitir a los profesionales y a los alumnos de la Ingenieria y la Ciencia Alimentaria los conocimientos teoricos y practicos basicos, fundamentos de calculo y esquematizacion que se requieren para el seguimiento, valoracion e interpretacion de un proceso ya existente.Asimismo se les proporcionan los rudimentos de calculo fundamentales para el diseno de nuevos procesos alimentarios.Para la comprension del procesado se requieren conocimientos de muchas ramas de la ciencia: la fisica, la quimica, la bioquimica y las matematicas son materias fundamentales para comprender los principios que gobiernan la mayoria de las operaciones habituales en la industria alimentaria.El conocimiento de los principios en los que se basa el procesado de los alimentos, asi como el diseno y seleccion de las instalaciones, supone familiarizarse con los conceptos de transferencia de calor, utilizacion de la energia, transferencia de masas, mezclas y eventualmente reacciones, que intervienen en todos los procesos. Asi, si se solicita a un tecnico que disene o utilice un equipo para calentar o enfriar un alimento, este necesita conocer los principios fisicos que gobiernan la transferencia de calor.Esta complejidad supone el tener que aplicar de una vez los conocimientos adquiridos en otras ramas de la ciencia y considerarlos aqui de la manera peculiar del proceso. Asi sucede que, si bien la descripcion de los Procesos Alimentarios resulta facilmente comprensible, ya que muchos de ellos, incluso estan basados en actividades culinarias, su esquematizacion y la valoracion de los parametros de masincidencia presente una gran dificultad de entrada.Efectivamente, a menudo, es el nivel cua
Author : Ramírez Regalado, Víctor Manuel
Publisher : Grupo Editorial Patria
ISBN 13 : 6077446882
Total Pages : 180 pages
Book Rating : 4.0/5 (774 download)
Download or read book Introducción a la Bioquímica written by Ramírez Regalado, Víctor Manuel and published by Grupo Editorial Patria. This book was released on with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducción a la bioquímica para bachilleratos tecnológicos es una obra que brinda las bases para que el estudiante conozca aspectos fundamentales a partir de la materia y la energía para reconocer la composición química de los sistemas vivos. Se divide en cinco unidades y abordan la totalidad de contenidos de la materia. La propuesta del autor para la obra está muy vinculada al entorno y cotidianidad de los estudiantes.
Author : Yiu H. Hui
Publisher : CRC Press
ISBN 13 : 0849398495
Total Pages : 938 pages
Book Rating : 4.8/5 (493 download)
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 146650787X
Total Pages : 3632 pages
Book Rating : 4.4/5 (665 download)
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author : Luis Díaz
Publisher : Editorial Universidad de La Serena
ISBN 13 : 9567393478
Total Pages : 141 pages
Book Rating : 4.5/5 (673 download)
Download or read book Principios básicos de bioquímica de los alimentos written by Luis Díaz and published by Editorial Universidad de La Serena. This book was released on 2010 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dirigido a estudiantes de la Carrera de Ingeniería en Alimentos, como también, a otras Carreras afines. Su finalidad es que se convierta en un real apoyo para comprender los principales conceptos que respaldan los principios que relacionan la Química básica, la Química Orgánica y la Bioquímica.
Author : Romain Jeantet
Publisher :
ISBN 13 : 9788420011486
Total Pages : 410 pages
Book Rating : 4.0/5 (114 download)
Download or read book Ciencia de los alimentos. Vol. 1 Estabilización biológica y fisicoquímica written by Romain Jeantet and published by . This book was released on 2006 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zeki Berk
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.:/5 (168 download)
Download or read book Introducción a La bioquímica de los alimentos de J.B.S. Braverman written by Zeki Berk and published by . This book was released on 1980 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maria Gloria Lobo
Publisher : John Wiley & Sons
ISBN 13 : 1118967380
Total Pages : 271 pages
Book Rating : 4.1/5 (189 download)
Download or read book Handbook of Pineapple Technology written by Maria Gloria Lobo and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Author : Luz Angela Kairuz de Civetta
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.3/5 (91 download)
Download or read book Introducción al estudio de la composición de los alimentos written by Luz Angela Kairuz de Civetta and published by . This book was released on 1983 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
