Food Process Engineering, H.A. Leniger; W.A. Beverloo

Автор: Mccabe
Название: Unit operations of chemical engineering
ISBN: 0071247106 ISBN-13(EAN): 9780071247108
Издательство: McGraw-Hill
Рейтинг:
Цена: 10123.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Includes separate chapters that are devoted to each of the principle unit operations, grouped into 4 sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids. This book contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples.

Название: Fundamentals of Food Process Engineering
ISBN: 1461570573 ISBN-13(EAN): 9781461570578
Издательство: Springer
Рейтинг:
Цена: 11173.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.

Автор: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
Название: Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
ISBN: 1848219334 ISBN-13(EAN): 9781848219335
Издательство: Wiley
Рейтинг:
Цена: 22010.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto
Название: Advances in Food Process Engineering Research and Applications
ISBN: 1489979476 ISBN-13(EAN): 9781489979476
Издательство: Springer
Рейтинг:
Цена: 19589.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.

Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto
Название: Advances in Food Process Engineering Research and Applications
ISBN: 1461479053 ISBN-13(EAN): 9781461479055
Издательство: Springer
Рейтинг:
Цена: 23508.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.

Автор: P. G. Smith
Название: Introduction to Food Process Engineering
ISBN: 1489978828 ISBN-13(EAN): 9781489978820
Издательство: Springer
Рейтинг:
Цена: 9794.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.

Автор: Urs von Stockar; Luuk van der Wielen
Название: Process Integration in Biochemical Engineering
ISBN: 3642078184 ISBN-13(EAN): 9783642078187
Издательство: Springer
Рейтинг:
Цена: 44582.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The concept of bioprocess integration is treated at various levels, including integration at the molecular, biological, bioreactor and plant levels, but also accounting for the integration of separation and mass transfer operations and biology, fluid dynamics and physiology, as well as basic science and process technology.