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Dissertation
Year: 2001
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Egg yolk --- Egg yolk --- Freeze drying --- Freeze drying --- Rheological properties --- Rheological properties --- Emulsions. --- Emulsions
Dissertation
Year: 2001 Publisher: Louvain-la-Neuve : UCL,
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Cheese --- Cheese --- C heesemaking --- C heesemaking --- Inulin --- Inulin --- Rheological properties --- Rheological properties --- Nutritive value --- Nutritive value --- Texture --- Texture
ISBN: 1591243416 9781591243410 1855735601 9781855735606 084931223X 9780849312236 1855736489 9781855736481 Year: 2001 Publisher: Boca Raton : Cambridge : CRC Press ; Woodhead Publishing Limited,
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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.
Food industry and trade --- Food --- Equipment and supplies --- Quality control --- Analysis --- foods --- Quality --- Organoleptic properties --- Rheological properties --- Optical properties --- biological properties --- Measurement --- Measuring instruments --- Sensors
ISBN: 0632056347 Year: 2001 Publisher: Oxford : Blackwell Science,
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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.
ISBN: 1855735601 9786610372560 1591243416 1280372567 1855736489 9781591243410 9781855735606 084931223X 9780849312236 9781855736481 Year: 2001 Publisher: Burlington : Elsevier Science,
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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
ISBN: 0824706137 Year: 2001 Publisher: New York : Dekker,
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Produit alimentaire --- foods --- Propriété physicochimique --- chemicophysical properties --- Technologie alimentaire --- Food technology --- Propriété rhéologique --- Rheological properties --- Humidité --- humidity --- Échange thermique --- Heat transfer --- 641.1 --- 664.017 --- Food industry and trade --- Transport theory --- Boltzmann transport equation --- Transport phenomena --- Mathematical physics --- Particles (Nuclear physics) --- Radiation --- Statistical mechanics --- Food preparation --- Food preparation industry --- Food processing --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Foodstuffs from the point of view of properties. Nutritional value --- Properties of preserved foods and foodstuffs. Food quality --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Food --- Processing --- Food industry and trade. --- Structure moleculaire
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