عنوان

Emerging technologies for food processing

شماره استاندارد

1971-73

عنوان اصلي

Emerging technologies for food processing

محل نشرو پخش و غیره

San Diego, Calif.

نام ناشر، پخش کننده و غيره

Elsevier Academic Press

تاریخ نشرو بخش و غیره

c2005

نام خاص و کميت اثر

xvii, 771 p. , ill. , 25 cm.

عنوان فروست

Food science and technology international series

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

9. Developments in osmotic dehydration / N. K. Rastogi, K. S. M. S. Raghavarao and K. Niranjan -- 01. Athermal membrane processes for the concentration of liquid foods and natural colours / K. S. M. S. Raghavarao, Naveen Nagaraj, Ganapathi Patil, B. Ravindra Babu and K. Niranjan -- 11. High intensity pulsed light technology / Luigi Palmieri and Domenico Cacace -- 21. Non-thermal processing by radio frequency electric fields / David J. Geveke -- 31. Application of ultrasound / Timothy J. Mason, Enrique Riera, Antonio Vercet and Pascual Lopez-Buesa -- 41. Irradiation of foods / Monique Lacroix -- 51. New chemical and biochemical hurdles / Jakob Soltoft-Jensen and Flemming Hansen -- 61. Recent developments in microwave heating / Gulum Sumnu and Serpil Sahin -- 71. Radio-frequency processing / Valerie Orsat and G. S. Vijaya Raghavan -- 81. Ohmic heating / Adeline Goullieux and Jean-Pierre Pain --

عنصر شناسه ای

، Food industry and trade , Technological innovations

شماره

شماره رده

کد نقش

TI

عنصر شناسه اي

edited by Da-Wen Sun

عنصر شناسه اي

AU .neW-aD ,nuS

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