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Editore: Tombooktu, 2013
ISBN 10: 8415747381ISBN 13: 9788415747383
Da: Ammareal, Morangis, Francia
Libro
Softcover. Condizione: Bon. Petite(s) trace(s) de pliure sur la couverture. Ammareal reverse jusqu'à 15% du prix net de ce livre à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Slightly creased cover. Ammareal gives back up to 15% of this book's net price to charity organizations.
Editore: Tombooktu, 2013
ISBN 10: 8415747381ISBN 13: 9788415747383
Da: Juanpebooks, MIAMI, FL, U.S.A.
Libro
Condizione: New. Libro nuevo, sellado, fisico, original. Enviamos a todos el mundo por USPS, Fedex y DHL. 100% garantia en su compra. Sealed, new. Unopened. 100%guarentee. We ship worldwide.
Editore: TOMBOOKTU, 2013
ISBN 10: 8415747381ISBN 13: 9788415747383
Da: Iridium_Books, DH, SE, Spagna
Libro
Condizione: Muy Bueno / Very Good.
Editore: Tombooktu, 2013
ISBN 10: 8499675476ISBN 13: 9788499675473
Da: Iridium_Books, DH, SE, Spagna
Libro
Condizione: Used - Good.
Editore: TOMBOOKTU, 2013
ISBN 10: 8499675476ISBN 13: 9788499675473
Da: Iridium_Books, DH, SE, Spagna
Libro
Condizione: Muy Bueno / Very Good.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: CORAL,EDICIONES, 2018
ISBN 10: 8417228179ISBN 13: 9788417228170
Da: Zilis Select Books, Madrid, M, Spagna
Libro
Otros. Condizione: Very Good. 01/01/2018.
Editore: EDICIONES NOWTILUS, 2013
ISBN 10: 8499675476ISBN 13: 9788499675473
Da: Zilis Select Books, Madrid, M, Spagna
Libro
Soft cover. Condizione: Good. 9788499675473 01/09/2013.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: New.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: As New. Unread book in perfect condition.
Editore: John Wiley & Sons, Limited, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: TextbookRush, Grandview Heights, OH, U.S.A.
Libro
Condizione: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy.
Editore: John Wiley & Sons, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Books Puddle, New York, NY, U.S.A.
Libro
Condizione: New.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Libro
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: As New. Unread book in perfect condition.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro
Condizione: New. In.
Editore: Wiley-Blackwell 2017-05-05, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Chiron Media, Wallingford, Regno Unito
Libro
Hardcover. Condizione: New.
Editore: John Wiley & Sons, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Majestic Books, Hounslow, Regno Unito
Libro
Condizione: New.
Editore: John Wiley and Sons Ltd, Hoboken, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Grand Eagle Retail, Wilmington, DE, U.S.A.
Libro Prima edizione
Hardcover. Condizione: new. Hardcover. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applicationsLow intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applicationsHigh intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed.The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application.In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books.Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Editore: John Wiley and Sons Ltd, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro Prima edizione
Condizione: New. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Series: IFST Advances in Food Science. Num Pages: 544 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2017. 1st Edition. Hardcover. . . . .
Editore: Tombooktu, 2013
ISBN 10: 8415747381ISBN 13: 9788415747383
Da: Iridium_Books, DH, SE, Spagna
Libro
PAPERBACK. Condizione: Good. 8415747381.
Editore: Blackwell Pub, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Revaluation Books, Exeter, Regno Unito
Libro
Hardcover. Condizione: Brand New. 544 pages. 9.75x6.75x1.25 inches. In Stock.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Palexbooks, Miami, FL, U.S.A.
Libro
Condizione: New. Brand new! Please provide a physical shipping address.
Editore: John Wiley and Sons Ltd, Hoboken, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: CitiRetail, Stevenage, Regno Unito
Libro Prima edizione
Hardcover. Condizione: new. Hardcover. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applicationsLow intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applicationsHigh intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed.The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application.In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books.Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Editore: John Wiley and Sons Ltd, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Kennys Bookstore, Olney, MD, U.S.A.
Libro
Condizione: New. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Series: IFST Advances in Food Science. Num Pages: 544 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2017. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
Editore: John Wiley and Sons Ltd, Hoboken, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: AussieBookSeller, Truganina, VIC, Australia
Libro Prima edizione
Hardcover. Condizione: new. Hardcover. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applicationsLow intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applicationsHigh intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed.The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application.In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books.Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods. Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Editore: Group Edition World, 2017
ISBN 10: 8417228179ISBN 13: 9788417228170
Da: Iridium_Books, DH, SE, Spagna
Libro
PAPERBACK. Condizione: Good. 8417228179.
Editore: Wiley-Blackwell, 2017
ISBN 10: 1118964187ISBN 13: 9781118964187
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Hardcover. Condizione: New. New. book.