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Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes
Language: en
Pages: 408
Authors: Rao
Categories: Technology & Engineering
Type: BOOK - Published: 1998-05-27 - Publisher: CRC Press

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"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food d
Food Engineering - Volume I
Language: en
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Authors: Gustavo V. Barbosa-Cánovas
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Type: BOOK - Published: 2009-08-10 - Publisher: EOLSS Publications

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Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Suppo
Characterization of Cereals and Flours
Language: en
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Authors: Gonul Kaletunc
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Type: BOOK - Published: 2019-07-17 - Publisher: CRC Press

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Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes a
Rheology of Fluid, Semisolid, and Solid Foods
Language: en
Pages: 470
Authors: M. Anandha Rao
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Type: BOOK - Published: 2013-11-19 - Publisher: Springer Science & Business Media

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This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discus
Starch-Based Polymeric Materials and Nanocomposites
Language: en
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Authors: Jasim Ahmed
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Type: BOOK - Published: 2012-04-04 - Publisher: CRC Press

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In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising