9783319230443 - porosity: establishing the relationship between drying parameters and dried food quality di joardder, mohammad u.h. u. h. (18 risultati)
Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H.; Karim, Azharul; Kumar, Chandan; Brown, Richard J.
Lingua: Inglese
Editore: Springer, 2015
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H.; Karim, Azharul; Kumar, Chandan; Brown, Richard J.
Lingua: Inglese
Editore: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Lingua: Inglese
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Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality (SpringerBriefs in Food, Health, and Nutrition)
Mohammad U.H. U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Lingua: Inglese
Editore: Springer 2015-11-23, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H.; Karim, Azharul; Kumar, Chandan; Brown, Richard J.
Lingua: Inglese
Editore: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H.; Karim, Azharul; Kumar, Chandan; Brown, Richard J.
Lingua: Inglese
Editore: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H./ Karim, Azharul/ Kumar, Chandan/ Brown, Richard J.
Lingua: Inglese
Editore: Springer Verlag, 2015
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Paperback. Condizione: Brand New. 84 pages. 9.00x6.00x0.25 inches. In Stock.
Lingua: Inglese
Editore: Springer, 2015
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Condizione: New. pp. 78.
Lingua: Inglese
Editore: Springer International Publishing, 2015
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemic…al reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Altre immaginiLingua: Inglese
Editore: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Taschenbuch. Condizione: Neu. Porosity | Establishing the Relationship between Drying Parameters and Dried Food Quality | Mohammad U. H. Joardder (u. a.) | Taschenbuch | SpringerBriefs in Food, Health, and Nutrition | xiv | Englisch | 2015 | Springer | EAN 9783319230443 | Verantwortliche Person für die EU: Springer Verlag GmbH,…Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Palgrave Macmillan, 2015
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Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. Th…e chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Lingua: Inglese
Editore: Springer, 2015
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Lingua: Inglese
Editore: Springer International Publishing Nov 2015, 2015
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food proper…ties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods. 84 pp. Englisch.
Lingua: Inglese
Editore: Springer International Publishing, 2015
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Establishes the relationship between process parameters, product quality attributes, and porosity in dried food qualityExplores the effects of porosity on dried food quality attributes and outlines porosity developme…nt in various drying methods.
Lingua: Inglese
Editore: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 31 di 43. Libro 31 di 43 - SpringerBriefs in Food, Health, and Nutrition
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Condizione: New. Print on Demand pp. 78.
Lingua: Inglese
Editore: Springer, 2015
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Condizione: New. PRINT ON DEMAND pp. 78.
Lingua: Inglese
Editore: Springer, Palgrave Macmillan Nov 2015, 2015
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties…. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 84 pp. Englisch.
