Kirk-Othmer Food and Feed Technology, 2 Volume Set
John Wiley & Sons, 14 dic 2007 - 1792 pagine
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
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Amino Acids 1
Aquaculture Chemicals 66
Bakery Processes Chemical
agents alcohol amino acids animal applications aroma aroma compounds baking beans beer beverage calcium capsules carbohydrates carbon cell cellulose Chem chemical chocolate citric acid co-workers coacervation cocoa cocoa butter coffee color commercial components compounds concentration contain dairy deﬁned developed dietary distilled dough droplets efﬁciency emulsiﬁers emulsion encapsulation enzymes esters extraction fatty acids feed fermentation ﬁber ﬁeld ﬁnal ﬁrst ﬁsh ﬂavor ﬂour ﬂow food additives frozen fruit gelatin guar gum heat industry inﬂuence ingredients juice lecithin lipids liquid malt manufacture materials meat methods mg/kg milk modiﬁed molecular molecules nutrients nutritional odor olestra oxidation packaging pectin plant polymer polysaccharides powder properties protein reaction salt signiﬁcant sodium solids soluble solution solvent speciﬁc spray drying stability starch storage sucrose sugar Table taste Technol Technology temperature tion United viscosity vitamin yeast