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Handbook of food preservation / Shafiur Rahman (editor)
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2020
xx, 1082 pages. : illustrations ; 29 cm.
Ký hiệu phân loại (DDC): 664.028
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
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2
Handbook of food process design / [Edited by] Mohammad Shafuir Rahman, Jasim Ahmed
Hoboken : John Wiley & Sons, 2012
1533 p. : illustrations
Ký hiệu phân loại (DDC): 664.02
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
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