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共79筆商品，1/4頁
Agricultural, Biosystems, and Biological Engineering Education：Global Perspectives and Current Practice
1.

Agricultural, Biosystems, and Biological Engineering Education：Global Perspectives and Current Practice

作者：Opara; Umezuruike Linus  出版社：PBKTYFRL  出版日：2024/06/14 裝訂：精裝
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Food Engineering: Integrated Approaches
2.

Food Engineering: Integrated Approaches

作者：Gustavo F. Gutierrez-Lopez (EDT); Gustavo V. Barbosa-Canovas (EDT); Jorge Welti-Chanes (EDT); Efren Parada-Arias (EDT)  出版社：Springer Verlag  出版日：2008/02/01 裝訂：精裝
This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have cont
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Process Analytical Technology for the Food Industry
3.

Process Analytical Technology for the Food Industry

作者：P. J. Cullen (EDT); Colm O'Donnell (EDT); Colette Fagan (EDT)  出版社：Springer Verlag  出版日：2014/07/31 裝訂：精裝
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It has been widely adopted within the pharmaceutical and pet
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Packaging for Food Preservation
4.

Packaging for Food Preservation

作者：Matteo Alessandro Del Nobile; Amalia Conte  出版社：Springer Verlag  出版日：2013/07/25 裝訂：精裝
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport ph
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Advances in Food Process Engineering Research and Applications
5.

Advances in Food Process Engineering Research and Applications

作者：Stavros Yanniotis (EDT); Petros Taoukis (EDT); Nikolaos G. Stoforos (EDT); Vaios T. Karathanos (EDT)  出版社：Springer Verlag  出版日：2013/10/31 裝訂：精裝
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.
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Green Technologies in Food Production and Processing
6.

Green Technologies in Food Production and Processing

作者：Joyce Boye (EDT); Yves Arcand (EDT)  出版社：Springer Verlag  出版日：2014/02/23 裝訂：平裝
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmental
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Chemical Engineering for the Food Industry
7.

Chemical Engineering for the Food Industry

作者：D. Leo Pyle; Peter J. Fryer; Chris D. Reilly  出版社：Springer Verlag  出版日：2012/10/23 裝訂：平裝
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, hi
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High Pressure Fluid Technology for Green Food Processing
8.

High Pressure Fluid Technology for Green Food Processing

作者：Tiziana Fornari (EDT); Roumiana P. Stateva (EDT)  出版社：Springer Verlag  出版日：2014/12/14 裝訂：精裝
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed
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Imaging Technologies and Data Processing for Food Engineers
9.

Imaging Technologies and Data Processing for Food Engineers

作者：Nesli Sozer (EDT)  出版社：Springer Verlag  出版日：2016/01/20 裝訂：精裝
Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are inv
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Minimally Processed Foods ― Technologies for Safety, Quality, and Convenience
10.

Minimally Processed Foods ― Technologies for Safety, Quality, and Convenience

作者：Mohammed Wasim Siddiqui (EDT); Mohammad Shafiur Rahman (EDT)  出版社：Springer Verlag  出版日：2014/11/11 裝訂：精裝
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cook
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Traditional Foods ― History, Preparation, Processing and Safety
11.

Traditional Foods ― History, Preparation, Processing and Safety

作者：Mohammed Khalfan Al-khusaibi (EDT); Nasser Al-habsi (EDT); Mohammad Shafiur Rahman (EDT)  出版社：Springer Nature  出版日：2019/10/30 裝訂：精裝
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Rheology of Fluid, Semisolid, and Solid Foods ― Principles and Applications
12.

Rheology of Fluid, Semisolid, and Solid Foods ― Principles and Applications

作者：M. Anandha Rao  出版社：Springer Verlag  出版日：2013/12/03 裝訂：精裝
A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of
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Hyperspectral Imaging Technology in Food and Agriculture
13.

Hyperspectral Imaging Technology in Food and Agriculture

作者：Bosoon Park (EDT); Renfu Lu (EDT)  出版社：Springer Verlag  出版日：2015/09/30 裝訂：精裝
Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing ― From Fundamental to Industrial Applications
14.

Instant Controlled Pressure Drop (D.I.C.) in Food Processing ― From Fundamental to Industrial Applications

作者：Karim Allaf (EDT); Tamara Allaf (EDT)  出版社：Springer Verlag  出版日：2013/11/08 裝訂：精裝
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applicati
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Novel Food Fermentation Technologies
15.

Novel Food Fermentation Technologies

作者：K. Shikha Ojha (EDT); Brijesh K. Tiwari (EDT)  出版社：Springer Nature  出版日：2018/06/27 裝訂：平裝
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture producti
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Handbook of Food Processing Equipment
16.

Handbook of Food Processing Equipment

作者：George Saravacos; Athanasios E. Kostaropoulos  出版社：Springer Nature  出版日：2018/03/30 裝訂：平裝
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transpor
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Sounding Out Food Quality: Ultrasonic Evaluation of Complex Biological Materials
17.

Sounding Out Food Quality: Ultrasonic Evaluation of Complex Biological Materials

作者：M. Scanlon; J. Page  出版社：Springer Verlag  出版日：2010/07/01 裝訂：精裝
Sounding Out Food Quality is focused on sound science-based description of ultrasonic techniques that can be used to analyze the material properties, the structure, and the dynamics of soft materials
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Automatic Control for Food Processing Systems
18.

Automatic Control for Food Processing Systems

作者：Rosana G. Moreira Ph.D.  出版社：Aspen Pub  出版日：2001/02/01 裝訂：精裝
Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to
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Green Technologies in Food Production and Processing
19.

Green Technologies in Food Production and Processing

作者：Joyce I. Boye (EDT); Yves Arcand (EDT)  出版社：Springer Verlag  出版日：2012/01/10 裝訂：精裝
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmental
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Food Processing ― Strategies for Quality Assessment
20.

Food Processing ― Strategies for Quality Assessment

作者：Abdul Malik (EDT); Zerrin Erginkaya (EDT); Saghir Ahmad (EDT); H?苟yin Erten (EDT)  出版社：Springer Verlag  出版日：2014/11/06 裝訂：精裝
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory propert
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