Ohmic heating in food processing

Codi QR

Ohmic heating in food processing

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heatin...

Descripció completa

Guardat en:

Dades bibliogràfiques
Format:	Llibre
Idioma:	Undetermined
Publicat:	Boca Raton, FL CRC Press 2014
Matèries:	Food,Food industry and trade,Electric currents,Electric fields,Thực phẩm Preservation,Quality control,Heating effects,Industrial applications,Bảo quản
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Ítems similars

Pulsed electric fields in food processing :
Publicat: (2003)

Thermal technologies in food processing
Publicat: (2001)

Improving the thermal processing of foods
per: Richardson, Philip
Publicat: (2004)

Improving the thermal processing of foods
Publicat: (2004)

Chemical changes during food processing
per: Davidek, Jiri
Publicat: (1990)

Quality of fresh and processed foods
Publicat: (2004)

Engineering aspects of thermal food processing
Publicat: (2009)

Độc tố học và an toàn thực phẩm
per: Lê, Ngọc Tú
Publicat: (2006)

Vệ sinh và an toàn thực phẩm
per: Nguyễn, Đức Lượng
Publicat: (2002)

Food safety
per: Julie Miller Jones
Publicat: (1992)

Quality management systems for the food industry
per: Andrew Bolton
Publicat: (1997)

Food quality assurance :
per: Alli, Inteaz
Publicat: (2003)

Food quality assurance :
per: Alli, Inteaz
Publicat: (2003)

Food quality assurance :
per: Alli, Inteaz
Publicat: (2004)

International conference on rural household food security
Publicat: (1994)

Food engineering quality and competitiveness in small food industry systems with emphasis on Latin America and the Caribbean
per: Cuevas, Roberto
Publicat: (2004)

Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods
per: Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods
Publicat: (2001)

Compendium of food additive specifications: the Joint FAO/WHO Expert Committee on Food Additives
per: FAO
Publicat: (2003)

Statistical quality control for the food industry
per: Hubbard, Merton R.
Publicat: (2003)

Strengthening national food control systems :
Publicat: (2006)

Codex alimentarius: Organically produced foods
Publicat: (2001)

Codex alimentarius: food hygiene basic texts
Publicat: (2001)

Modeling food processing operations
Publicat: (2015)

Residues of some veterinary drugs in animals and food: Monographs prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Switzerland, 6 - 12 February 2003
per: FAO
Publicat: (2003)

Batters and Breadings in Food Processing
per: Karel Kulp
Publicat: (1990)

Approved methods of the American Association of Cereal Chemists
Publicat: (2000)

Ultrasound: advances in food processing and preservation
Publicat: (2017)

Essentials of food process engineering
per: Rao, Chandra Gopala
Publicat: (2006)

Food processing :
Publicat: (2004)

Food processing :
per: Ramaswamy, Hosahalli
Publicat: (2006)

Hướng dẫn vệ sinh trong công nghiệp chế biến thủy sản
Publicat: (2001)

Codex alimentarius: food labelling complete texts
Publicat: (2001)

Principles of Food Processing
per: Dennis R Heldman
Publicat: (1998)

Principles of food processing
per: Dennis R Helman
Publicat: (1997)

Food processing technology :
per: Fellows, P. J.
Publicat: (2000)

Bài giảng vệ sinh thực phẩm và hệ thống HACCP
per: Hồ, Quang Trí
Publicat: (2000)

Report of the Twenty-fourth session of the joint FAO/WHO Codex Alimentarius Commission, Geneva, 2-7 July, 2001
Publicat: (2001)

per: Manfred Moll
Publicat: (2002)

Nhập môn HACCP cho các nhà chế biến thuỷ sản =
Publicat: (2000)

Vấn đề an toàn thực phẩm trong sản phẩm thủy sản nuôi =
per: FAO
Publicat: (2002)