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Fan xuetong food irradiation research and technology
Фото - Fan Xuetong Food Irradiation Research and Technology fan xuetong food irradiation research and technology

Fan Xuetong Food Irr...

The benefits of food irradiation to the public health have been descri...

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Фото - Sabu Thomas Advances in Food Science and Technology, Volume 1 fan xuetong food irradiation research and technology

Sabu Thomas Advances...

This book comprehensively reviews research on new developments in all...

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Фото - Geoffrey Campbell-Platt Food Science and Technology fan xuetong food irradiation research and technology

Geoffrey Campbell-Pl...

Food Science and Technology, Second Edition is a comprehensive text an...

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Фото - Grandison Alistair S. Food Processing Handbook fan xuetong food irradiation research and technology

Grandison Alistair S...

The second edition of the Food Processing Handbook presents a comprehe...

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Фото - Pierre Schuck Handbook of Food Science and Technology 1. Food Alteration and Food Quality fan xuetong food irradiation research and technology

Pierre Schuck Handbo...

This book serves as a general introduction to food science and technol...

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Фото - Visakh M. P. Advances in Food Science and Nutrition, Volume 2 fan xuetong food irradiation research and technology

Visakh M. P. Advance...

Advances in Food Science and Nutrition covers topics such as food safe...

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Фото - Carol A. Chapelle The Handbook of Technology and Second Language Teaching and Learning fan xuetong food irradiation research and technology

Carol A. Chapelle Th...

The Handbook of Technology and Second Language Teaching and Learning p...

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Фото - Jean-Marie Bouvier Extrusion Processing Technology. Food and Non-Food Biomaterials fan xuetong food irradiation research and technology

Jean-Marie Bouvier E...

The only up-to-date book on this important technology, Extrusion Proce...

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Фото - Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology fan xuetong food irradiation research and technology

Pierre Schuck Handbo...

This third volume in the Handbook of Food Science and Technology Set e...

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Фото - Wang Qin Nanotechnology Research Methods for Food and Bioproducts fan xuetong food irradiation research and technology

Wang Qin Nanotechnol...

Food nanotechnology is an expanding field. This expansion is based on...

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Фото - Gopinadhan Paliyath Progress in Food Preservation fan xuetong food irradiation research and technology

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This volume presents a wide range of new approaches aimed at improving...

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Фото - Shahid Ul-Islam Plant-Based Natural Products. Derivatives and Applications fan xuetong food irradiation research and technology

Shahid Ul-Islam Plan...

Intense research has been started all around the world in the past few...

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Фото - Kanes Rajah K. Fats in Food Technology fan xuetong food irradiation research and technology

Kanes Rajah K. Fats...

Fats are present in some form in the vast majority of processed foods...

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Фото - YiFang Chu Oats Nutrition and Technology fan xuetong food irradiation research and technology

YiFang Chu Oats Nutr...

A considerable amount of research has emerged in recent years on the s...

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Фото - Delia Rodriguez-Amaya B. Food Carotenoids. Chemistry, Biology and Technology fan xuetong food irradiation research and technology

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Carotenoids were first studied as natural pigments, then as precursors...

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Фото - Technology-Based Assessments for 21st Century Skills. Theoretical and Practical Implications from Modern Research fan xuetong food irradiation research and technology

Technology-Based Ass...

Creative problem solving, collaboration, and technology fluency are co...

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Дополнительная информация:

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006