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Proefschriften --- Thèses --- Pâte de cuisson --- Doughs --- Fermentation --- Activité enzymatique --- Enzyme activity --- Mannitol --- Enzymes --- Propriété rhéologique --- Rheological properties --- Oxydoréduction --- Oxidoreductions --- Sorbitol --- Xylose --- Oxydoréductase --- Oxidoreductases --- Theses --- Leuconostoc pseudomesenteroides --- Gluconobacter oxydans --- Candida tenuis --- Dehydrogenase
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Émulsion --- Emulsions --- Mousse --- Foams --- Propriété colloïdale --- Colloidal properties --- Polymers --- Caséine --- Casein --- Huile --- oils --- water --- Protéine --- proteins --- Polyholoside --- Polysaccharides --- Pectine --- Pectins --- Phénomène d'interface --- Interface phenomena --- Propriété rhéologique --- Rheological properties --- Emulsions.
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voedingsmiddeleneconomie --- voedingsmiddelenindustrie --- Food science and technology --- voeding --- Technologie alimentaire --- Food technology --- Réaction chimique --- chemical reactions --- Transport --- transport --- Stockage --- storage --- Chauffage --- Heating --- Réfrigération --- Refrigeration --- Congélation --- Freezing --- Déshydratation --- Dehydration --- Concentration --- Concentrating --- Extrusion --- Conditionnement --- Packaging --- Produit alimentaire --- foods --- Propriété rhéologique --- Rheological properties --- Food industry and trade --- Handbooks, manuals, etc. --- Food industry and trade - Handbooks, manuals, etc. --- transport. --- Refrigeration. --- Ouvrage reference --- Transition de phase --- Processus thermique
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Food --- Phase transformations (Statistical physics) --- Aliments --- Transformations de phase (Physique statistique) --- Composition --- Produit alimentaire --- foods --- Technologie alimentaire --- Food technology --- Aptitude à la conservation --- Keeping quality --- Propriété physicochimique --- chemicophysical properties --- Propriété rhéologique --- Rheological properties --- Composition. --- Agrotechnology and Food Sciences. Food Sciences --- Food Physics --- Phase transformations (Statistical physics). --- Food Physics.
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Corps gras --- fats --- Colloïde --- Colloids --- Agent de texture --- Stabilizers --- Gélification --- Jellification --- Santé publique --- public health --- Aliment santé pour homme --- Health foods --- Propriété rhéologique --- Rheological properties --- Oils and fats, Edible --- Essential fatty acids in human nutrition. --- Lipids in human nutrition. --- Health aspects. --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Chemistry of Food Components --- Chemistry of Food Components.
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Huile de palme --- palm oils --- Propriété rhéologique --- Rheological properties --- Propriété organoleptique --- Organoleptic properties --- Agitation --- Agitating --- 665.353.4 --- Palm oil --- Sciences and engineering --- biological sciences --- food science and technology --- 665.353.4 Palm oil --- food science and technology. --- agriculture --- Crystallization --- Température --- Temperature --- Temperature. --- Biological sciences --- Agriculture --- Food science and technology.
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Nutritionary hygiene. Diet --- Fibre alimentaire --- Dietary fibres --- Fibre digestible --- Digestible fibre --- Propriété mécanique --- Mechanical properties --- Propriété organoleptique --- Organoleptic properties --- Propriété rhéologique --- Rheological properties --- Amidon --- Starch --- Glucide --- Carbohydrates --- Pectine --- Pectins --- Polyholoside --- Polysaccharides --- Oligosaccharide --- Oligosaccharides --- Besoin nutritionnel --- nutritional requirements --- Santé publique --- public health --- Physiologie de la nutrition --- Nutrition physiology --- Technologie alimentaire --- Food technology --- Fiber in human nutrition --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Chemistry of Food Components --- Chemistry of Food Components.
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Materials --- Concrete --- Testing laboratories --- Matériaux --- Béton --- Laboratoires d'essais --- Testing --- Periodicals. --- Essais --- Périodiques --- Dwellings --- Remodeling --- #TS:TCON --- Periodicals --- Engineering --- Civil Engineering --- General and Others --- Béton --- Matériaux --- Journal --- E-journals --- Testing laboratories. --- Testing. --- Remodeling. --- materialen --- materials --- beton --- concrete --- fractals --- reologische eigenschappen --- rheological properties --- treksterkte --- tensile strength --- fysische eigenschappen --- physical properties --- engineering --- Physics (General) --- Mechanical and Electronic Engineering --- Fysica (algemeen) --- Werktuigbouwkunde en elektrotechniek --- Test facilities --- Laboratories --- Beton --- Building materials --- Home remodeling --- Remodeling (Architecture) --- Remodeling of dwellings --- House construction
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The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measuremen
Food industry and trade --- Food --- 664 --- Voedingsindustrie : kwaliteitscontrole --- 681.586 --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 681.586 Transducers. Sensors --- Transducers. Sensors --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Equipment and supplies --- Quality control --- Analysis --- Chemistry --- Composition --- Engineering --- Food Science and Technology --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- foods --- Quality --- Organoleptic properties --- Rheological properties --- Optical properties --- biological properties --- Measurement --- Measuring instruments --- Sensors
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reologie, stromingsleer vloeistoffen
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(Produktform)Book
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(Zielgruppe)Fachpublikum/ Wissenschaft
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(Zielgruppe)Fachhochschul-/Hochschulausbildung
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(Zielgruppe)Erwachsenenbildung
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(Zielgruppe)Studierende in beschichtungstechnologischen Fach- und Hochschulstudiengängen
Fachliche Ein- und Umsteiger in der Lackforschung und -Entwicklung
Fachleute (Ingenieure und Chemiker) der betrieblichen Beschichtungspraxis
Laboranten und Techniker in der Lackindustrie
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Flow behavior, viscosity, rotational tests
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Elastic behavior, shear modulus, viscoelastic behavior
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Creep tests, relaxation tests, oscillatory tests
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Measuring systems and instruments
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Guideline for rheological tests
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(VLB-WN)1659: Hardcover, Softcover / Chemie/Sonstiges
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Basic Sciences. Physics -- Fluid Mechanics
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ALLW.
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