Food Engineering Series [Updated at 2016.02.03]

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Food Engineering Series [Updated at 2016.02.03] (Size: 493.15 MB)
 Advances in Food Process Engineering Research and Applications (2013).pdf10.09 MB
 Case Studies in Food Engineering - Learning from Experience (2009).pdf2.99 MB
 Chemical Engineering for the Food Industry (1997).pdf39.84 MB
 Continous Thermal Processing of Foods Pasteurization and UHT Sterilization (2000).pdf27.27 MB
 Electronic Irradiation of Foods - An Introduction to the Technology (2005).pdf3.7 MB
 Electrotechnologies for Extraction from Food Plants and Biomaterials (2008).pdf5.16 MB
 Food Engineering - Integrated Approaches (2008).pdf13.4 MB
 Food Engineering Interfaces (2011).pdf8.45 MB
 Food Materials Science - Principles and Practice (2008).pdf29.39 MB
 Food Nanoscience and Nanotechnology (2015).pdf10.52 MB
 Food Powders - Physical Properties, Processing, and Functionality (2005).pdf5.16 MB
 Food Processing - Strategies for Quality Assessment (2014).pdf6.55 MB
 Fruit Manufacturing (2006).pdf4.8 MB
 Green Technologies in Food Production and Processing (2012).pdf9.25 MB
 Handbook of Food Processing Equipment (2002).pdf77.71 MB
 Handbook of Food Processing Equipment 2nd ed (2015).pdf8.45 MB
 High Pressure Fluid Technology for Green Food Processing (2015).pdf9.57 MB
 Hurdle Technologies - Combination Treatments for Food Stability, Safety and Quality (2002).pdf25.6 MB
 Hyperspectral Imaging Technology in Food and Agriculture (2015).pdf15.47 MB
 Instant Controlled Pressure Drop (D.I.C.) in Food Processing (2014).pdf3.34 MB
 Microwave-assisted Extraction for Bioactive Compounds - Theory and Practice (2013).pdf6.65 MB
 Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (2015).pdf5.18 MB
 Non-thermal Food Engineering Operations (2012).pdf5.11 MB
 Packaging for Food Preservation (2013).pdf1.82 MB
 Process Analytical Technology for the Food Industry (2014).pdf11.74 MB
 Pulsed Electric Fields Technology for the Food Industry - Fundamentals and Applications (2006).pdf16.93 MB
 Rheology of Fluid and Semisolid Foods - Principles and Applications (2007).pdf22.79 MB
 Rheology of Fluid, Semisolid, and Solid Foods - Principles and Applications (2014).pdf9.47 MB
 Solving Problems in Food Engineering (2008).pdf4.99 MB
 Sterilization Of Food In Retort Pouches (2006).pdf6.05 MB


Description

Series Ed.: Barbosa-Cánovas, Gustavo V.

ISSN: 1571-0297

Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.

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493.15 MB
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Food Engineering Series [Updated at 2016.02.03]