Innovation in food engineering : New techniques and products
This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fu...
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| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton
CRC Press
2010
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01102nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_154723 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 2965000 | ||
| 082 | |a 664 | ||
| 082 | |b I.58 | ||
| 245 | 0 | |a Innovation in food engineering : | |
| 245 | 0 | |b New techniques and products | |
| 245 | 0 | |c Edited by Maria Laura Passos, Claudio P. Ribeiro | |
| 260 | |a Boca Raton | ||
| 260 | |b CRC Press | ||
| 260 | |c 2010 | ||
| 520 | |a This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. | ||
| 650 | |a Food industry and trade | ||
| 904 | |i Giang | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||