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Adhesion in Foods
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Pages: 233
Authors: Amos Nussinovitch
Categories: Technology & Engineering
Type: BOOK - Published: 2017-01-17 - Publisher: John Wiley & Sons

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To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force re
Handbook of Food Preservation
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Pages: 1088
Authors: M. Shafiur Rahman
Categories: Technology & Engineering
Type: BOOK - Published: 2007-07-16 - Publisher: CRC Press

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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte
Food Powders Properties and Characterization
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Authors: Ertan Ermiş
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Type: BOOK - Published: 2020-10-29 - Publisher: Springer Nature

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Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience hav
Breaded Fried Foods
Language: en
Pages: 196
Authors: Parameswarakuma Mallikarjunan
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Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, ge
Adhesion Science
Language: en
Pages: 162
Authors: John Comyn
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Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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The use of adhesives is widespread and growing, and there are few modern artefacts, from the simple cereal packet, to the jumbo jet, that are without this means