Trends in Food Engineering
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | inglés |
| Publicado: |
Lancaster, Pennsylvania :
Technomic,
2000.
|
| Colección: | Food Preservation Technology
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| Materias: | |
| Etiquetas: |
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MARC
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| 020 | |a 1566769914 | ||
| 020 | |a 9781566769914 | ||
| 035 | |a (Sirsi) i9781566769914 | ||
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| 049 | |a PRUA | ||
| 082 | 0 | 4 | |a 664 |b L91 |
| 100 | 1 | |a Lozano, Jorge E., |e autor. | |
| 245 | 1 | 0 | |a Trends in Food Engineering / |c edited by Jorge E. Lozano [y otros tres]. |
| 264 | 1 | |a Lancaster, Pennsylvania : |b Technomic, |c 2000. | |
| 300 | |a xxiv, 347 páginas : |b ilustraciones ; |c 24 centímetros. | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 490 | 1 | |a Food Preservation Technology | |
| 504 | |a Incluye referencia bibliográfica. | ||
| 505 | 0 | |a Structure - Property relationships in foods -- Physical and microstructural properties of frozen gelatinized starch suspensions -- Correlation between physico - chelimal and sensory data -- Psychophysical methods applied to the investigation of sensory properties in foods -- Sensory and instrumental measures of viscosity -- Food composites -- Thermal properties and state Diagrams of fruit and vegetables by DSC -- A thermorheological model of corn starch dispersion -- Integral and differential linear and Nonlinear constitutive model for the rheology of wheat flour doughs -- Ultrafiltration of apple juice -- Vacuum impregnation in fruit processing -- Engineering trends in food freezing -- Evaluation of freezing and thawing processes using. experimental and mathematical determinations -- Minimal processing of fruits and vegetables -- Minimal preservation of fruits: A CYTED project -- A review of nonthermal technologies -- Minimally processed foods with high hydrostatic pressure -- Biocatalysts for the food industry -- Enzymatic synthesis of food additives -- Plastic materials for modified atmosphere packaging -- Gelation of soybean proteins at acidie pH. | |
| 650 | 0 | 4 | |a Ingeniería de los alimentos. |
| 700 | 1 | |a Lozano, Jorge E., |e director. | |
| 910 | |b tqv |c welc |d 20170725 | ||
| 942 | |2 Dewey Decimal Classification |c Libro | ||
| 949 | |a 664 L91 |w DEWEY |c 1 |i FJ08168 |l GEN |m BUJ |p 210.50 |r 0 |s Y |t BK |u 2017-07-25 |x INGENIERIA |z P26 |0 COMPRA |o .STAFF. Colección General Juliaca | ||
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| 980 | |a CLI CLI |g CLI CLI | ||
| 952 | |0 No retirado |1 No perdido |2 Dewey Decimal Classification |4 No dañado |7 Disponible para préstamo |8 Colección General |a Biblioteca Juliaca |b Biblioteca Juliaca |c Sala principal |d 2017-07-25 |e COMPRA |i 1 |l 0 |o 664 L91 |p FJ08168 |r 2017-11-16 00:00:00 |t 1 |y Libro | ||