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Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes
Om Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction

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  • Språk:
  • Engelska
  • ISBN:
  • 9781774634745
  • Format:
  • Häftad
  • Sidor:
  • 386
  • Utgiven:
  • 13. december 2021
  • Mått:
  • 156x234x0 mm.
  • Vikt:
  • 585 g.
  Fri leverans
Leveranstid: 2-4 veckor
Förväntad leverans: 30. december 2024
Förlängd ångerrätt till 31. januari 2025

Beskrivning av Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction

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