Contemporary Food Engineering Series [Updated at 2016.02.09]

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Contemporary Food Engineering Series [Updated at 2016.02.09] (Size: 864.27 MB)
 Advances in Deep-Fat Frying of Foods (2009).pdf5.81 MB
 Advances in Food Dehydration (2008).pdf11.18 MB
 Advances in Food Extrusion Technology (2011).pdf73.5 MB
 Advances in Fruit Processing Technologies (2012).pdf19.24 MB
 Advances in Postharvest Fruit and Vegetable Technology (2015).pdf4.64 MB
 Automation for Food Engineering - Food Quality Quantization and Process Control (2001).pdf3.38 MB
 Biopolymer Engineering in Food Processing (2012).pdf43.8 MB
 Biosensors in Food Processing, Safety, and Quality Control (2011).pdf19.03 MB
 Computational Fluid Dynamics in Food Processing (2007).pdf16.58 MB
 Emerging Technologies for Food Quality and Food Safety Evaluation (2011).pdf13.59 MB
 Engineering Aspects of Cereal and Cereal-Based Products (2013).pdf6.53 MB
 Engineering Aspects of Food Biotechnology (2014).pdf44.7 MB
 Engineering Aspects of Food Emulsification and Homogenization (2015).pdf15.57 MB
 Engineering Aspects of Milk and Dairy Products (2009).pdf4.88 MB
 Engineering Aspects of Thermal Food Processing (2009).pdf12.15 MB
 Enhancing Extraction Processes in the Food Industry (2012).pdf57.65 MB
 Extracting Bioactive Compounds for Food Products - Theory and Applications (2009).pdf10.34 MB
 Fermentation Processes Engineering in the Food Industry (2013).pdf14.06 MB
 Food Engineering Aspects of Baking Sweet Goods (2008).pdf10.63 MB
 Food Engineering Handbook - Food Engineering Fundamentals (2015).pdf76.58 MB
 Food Engineering Handbook - Food Process Engineering (2014).pdf11.81 MB
 Food Process Engineering Operations (2012).pdf8.82 MB
 Handbook of Food Processing - Food Preservation (2016).pdf25.17 MB
 Handbook of Food Processing - Food Safety, Quality, and Manufacturing Processes (2016).pdf16.12 MB
 Handbook of Frozen Food Processing and Packaging (2006).pdf9.13 MB
 Handbook of Frozen Food Processing and Packaging 2nd ed (2011).pdf60.33 MB
 Infrared Heating for Food and Agricultural Processing (2010).pdf4.81 MB
 Innovation in Food Engineering - New Techniques and Products (2010).pdf7.7 MB
 Juice Processing - Quality, Safety and Value-Added Opportunities (2014).pdf14.75 MB
 Mathematical Modeling of Food Processing (2010).pdf28.64 MB


Description

Series Editor: Da-Wen Sun
Published by CRC Press/Taylor & Francis Group

The Contemporary Food Engineering Series will consist of edited books addressing engineering processes related to food production. Classical unit operations in engineering applied to food manufacturing will be covered as well as such topics including the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; packaging, cleaning, and sanitation. The books will be aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.

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Contemporary Food Engineering Series [Updated at 2016.02.09]