Food Engineering Master 1984

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Food Engineering - Volume I

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
ISBN 13 : 1905839448
Total Pages : 504 pages
Book Rating : 4.9/5 (58 download)

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Book Synopsis Food Engineering - Volume I by : Gustavo V. Barbosa-Cánovas

Download or read book Food Engineering - Volume I written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Masters Theses in the Pure and Applied Sciences

Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1468451979
Total Pages : 407 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Masters Theses in the Pure and Applied Sciences by : Wade H. Shafer

Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 29 (thesis year 1984) a total of 12,637 theses titles from 23 Canadian and 202 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 29 reports theses submitted in 1984, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.

Physical Properties of Foods and Food Processing Systems

Author : M J Lewis
Publisher : Elsevier
ISBN 13 : 1845698428
Total Pages : 469 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Physical Properties of Foods and Food Processing Systems by : M J Lewis

Download or read book Physical Properties of Foods and Food Processing Systems written by M J Lewis and published by Elsevier. This book was released on 1990-01-01 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

1986

Author : International Association of Universities
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3112328183
Total Pages : 1276 pages
Book Rating : 4.1/5 (123 download)

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Book Synopsis 1986 by : International Association of Universities

Download or read book 1986 written by International Association of Universities and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-10-26 with total page 1276 pages. Available in PDF, EPUB and Kindle. Book excerpt: No detailed description available for "1986".

Peterson's Annual Guides to Graduate Study

Author :
Publisher :
ISBN 13 :
Total Pages : 2462 pages
Book Rating : 4.2/5 (57 download)

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Book Synopsis Peterson's Annual Guides to Graduate Study by :

Download or read book Peterson's Annual Guides to Graduate Study written by and published by . This book was released on 1983 with total page 2462 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Engineering - Volume II

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
ISBN 13 : 1905839456
Total Pages : 334 pages
Book Rating : 4.9/5 (58 download)

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Book Synopsis Food Engineering - Volume II by : Gustavo V. Barbosa-Cánovas

Download or read book Food Engineering - Volume II written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Thermal Processing of Bio-Materials

Author : Tadeusz Kudra
Publisher : CRC Press
ISBN 13 : 1482287382
Total Pages : 674 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Thermal Processing of Bio-Materials by : Tadeusz Kudra

Download or read book Thermal Processing of Bio-Materials written by Tadeusz Kudra and published by CRC Press. This book was released on 1998-09-16 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of developments in biotechnology, bioengineering, and related sciences, processing of bio-materials and bioproducts has become an area of strategic importance. Written in a textbook style, this book attempts to bring together both the theory and practice of thermal processing of bio-materials. The authors describe the principal techniques such as freezing, chilling, membrane concentration, evaporation, drying, and sterilization and their own research experiences, including degradation of thermo and xerolabile bio- products.

Fruit Preservation

Author : Amauri Rosenthal
Publisher : Springer
ISBN 13 : 1493933116
Total Pages : 543 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Fruit Preservation by : Amauri Rosenthal

Download or read book Fruit Preservation written by Amauri Rosenthal and published by Springer. This book was released on 2018-11-05 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Food Engineering in a Computer Climate

Author :
Publisher : CRC Press
ISBN 13 : 9781560322559
Total Pages : 556 pages
Book Rating : 4.3/5 (225 download)

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Book Synopsis Food Engineering in a Computer Climate by :

Download or read book Food Engineering in a Computer Climate written by and published by CRC Press. This book was released on 1992-07-01 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on papers presented at a conference on food engineering, this book addresses the whole food production process, from receiving the raw materials through to packaging and distribution. Major themes are the opportunities/limitations afforded by the application of modern computer technology.

Handbook of Food Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 1420014374
Total Pages : 1038 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2006-11-06 with total page 1038 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manuf

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030925854
Total Pages : 572 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2022-10-20 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

Chilton's Food Engineering

Author :
Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Chilton's Food Engineering by :

Download or read book Chilton's Food Engineering written by and published by . This book was released on 1991-07 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Thermal Processing of Packaged Foods

Author : S. Donald Holdsworth
Publisher : Springer
ISBN 13 : 3319249045
Total Pages : 525 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Thermal Processing of Packaged Foods by : S. Donald Holdsworth

Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

History of Soybeans and Soyfoods in North Carolina (1856-2017)

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914934
Total Pages : 821 pages
Book Rating : 4.9/5 (289 download)

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Book Synopsis History of Soybeans and Soyfoods in North Carolina (1856-2017) by : William Shurtleff; Akiko Aoyagi

Download or read book History of Soybeans and Soyfoods in North Carolina (1856-2017) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2017-06 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 157 photographs and illustrations. Free of charge in digital PDF format on Google Books.

Colleges of Agriculture at the Land Grant Universities

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309052955
Total Pages : 166 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Colleges of Agriculture at the Land Grant Universities by : National Research Council

Download or read book Colleges of Agriculture at the Land Grant Universities written by National Research Council and published by National Academies Press. This book was released on 1995-10-27 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although few Americans work as farmers these days, agriculture on the whole remains economically importantâ€"playing a key role in such contemporary issues as consumer health and nutrition, worker safety and animal welfare, and environmental protection. This publication provides a comprehensive picture of the primary education system for the nation's agriculture industry: the land grant colleges of agriculture. Colleges of Agriculture at the Land Grant Universities informs the public debate about the challenges that will shape the future of these colleges and serves as a foundation for a second volume, which will present recommendations for policy and institutional changes in the land grant system. This book reviews the legislative history of the land grant system from its establishment in 1862 to the 1994 act conferring land grant status on Native American colleges. It describes trends that have shaped agriculture and agricultural education over the decadesâ€"the shift of labor from farm to factory, reasons for and effects of increased productivity and specialization, the rise of the corporate farm, and more. The committee reviews the system's three-part missionâ€"education, research, and extension serviceâ€"and through this perspective documents the changing nature of funding and examines the unique structure of the U.S. agricultural research and education system. Demographic data on faculties, students, extension staff, commodity and funding clusters, and geographic specializations profile the system and identify similarities and differences among the colleges of agriculture, trends in funding, and a host of other issues. The tables in the appendix provide further itemization about general population distribution, student and educator demographics, types of degree programs, and funding allocations. Concise commentary and informative graphics augment the detailed statistical presentations. This book will be important to policymakers, administrators, educators, researchers, and students of agriculture.

National Library of Medicine Current Catalog

Author : National Library of Medicine (U.S.)
Publisher :
ISBN 13 :
Total Pages : 1044 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis National Library of Medicine Current Catalog by : National Library of Medicine (U.S.)

Download or read book National Library of Medicine Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Processing

Author : G Smit
Publisher : Woodhead Publishing
ISBN 13 : 9781855736764
Total Pages : 1216 pages
Book Rating : 4.7/5 (367 download)

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Book Synopsis Dairy Processing by : G Smit

Download or read book Dairy Processing written by G Smit and published by Woodhead Publishing. This book was released on 2003-07-29 with total page 1216 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.