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V. 1-2. Technology.--v. 3. Animal protein supplies.--v. 4. Animal protein supplies, pt. B.--v. 5. Seed storage proteins.
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Abstract: New technologies for improving existing sources of protein are presented and discussed in the first of a 3-volume series on the status, needs, sources, and sociopolitical aspects of the world protein supply. The material is primarily directed to the agricultural scient…
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This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive in…
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive in…
Traces the development of food processing knowledge, examines implications to human health, provides an understanding of the food processing environment, and investigates measures to control health hazards. Emphasizes food quality programs, with current information on HACCP, ISO…
Abstract: For effective solutions, many problems within food engineering (processing and preservation) require an understanding of competing transport processes (heat, mass and momentum transfer), transport coupled with chemical or biochemical reactions, and transport limits as …
Food process engineering
by International Union of Food Science and Technology, International Congress on Engineering and Food, Helsinki University of Technology), Linko, P., (Pekka), European Federation of Chemical Engineering, European Food Symposium, Helsinki University of Technology)
0
Type: Book
Food process engineering
by International Union of Food Science and Technology, International Congress on Engineering and Food, Helsinki University of Technology), Linko, P., (Pekka), European Federation of Chemical Engineering, European Food Symposium, Helsinki University of Technology)
0
Type: Book
Explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. Includes a history of enzymes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), comme…
Dynamics in chains and networks: proceedings of the sixth International Conference…
by International Conference on Chain and Network Management in Agribusiness and the Food Industry, Ede, Netherlands), Bremmers, J. H., Wageningen Universiteit., Management Studies Group, International Conference on Chain and Network Management in Agribusiness and the Food Industry
0
Type: Book
Dynamics in chains and networks: proceedings of the sixth International Conference…
by International Conference on Chain and Network Management in Agribusiness and the Food Industry, Ede, Netherlands), Bremmers, J. H., Wageningen Universiteit., Management Studies Group, International Conference on Chain and Network Management in Agribusiness and the Food Industry
0
Type: Book
Companies in food- and agribusiness chains and networks are facing ever-faster changes in the business environment, to which they must respond through continuous innovation. Societal concerns regarding animal welfare and environmental issues have to be met in a very competitive,…
