大葉大學圖書館 |

Advances in food dehydration[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664/.0284
書名/作者:	Advances in food dehydration/ edited by Cristina Ratti.
其他作者:	Ratti, Cristina.
出版者:	Boca Raton : : CRC Press,, c2009.
面頁冊數:	1 online resource (xviii, 467 p.) : : ill.
標題:	Food - Drying.
標題:	Dried food industry.
ISBN:	9781420052534 (electronic bk.)
ISBN:	1420052535 (electronic bk.)
書目註:	Includes bibliographical references and index.
內容註:	Dehydration of foods : general concepts / Monica Araya-Farias and Cristina Ratti -- Glass-transition based approach in drying of foods / Bhesh Bhandari and Benu Adhikari -- Application of image analysis in food drying / Maturada Jinorose ... [et al.] -- Dehydration and microstructure / Mohammad Shafiur Rahman -- Convective drying of foods / Maria Elena Carrin and Guillermo Hector Crapiste -- Advances in spouted bed drying of foods / S.C.S. Rocha and O.P. Taranto -- Application and development of osmotic dehydration technology in food processing / John Shi and Sophia Jun Xue -- Fundamentals and tendencies in freeze-drying of foods / J.I. Lombrana -- Rehydration and reconstitution of foods / Alejandro Marabi and I. Sam Saguy -- Dehydration processes for nutraceuticals and functional foods / Susan D. St. George and Stefan Cenkowski -- Drying of microorganisms for food applications / Janusz Adamiec -- Dryer modeling / Catherine Bonazzi, Bertrand Broyart, and Francis Courtois -- Nonconventional heating sources during drying / Valerie Orsat and G.S. Vijaya Raghavan -- Energy aspects in food dehydration / Tadeusz Kudra -- Novel food dryers and future perspectives / Cristina Ratti.
電子資源:	http://www.crcnetbase.com/isbn/978-1-4200-5252-7

Advances in food dehydration[electronic resource] /
Advances in food dehydration[electronic resource] /edited by Cristina Ratti. - Boca Raton :CRC Press,c2009. - 1 online resource (xviii, 467 p.) :ill. - Contemporary food engineering. - Contemporary food engineering (Unnumbered).

Includes bibliographical references and index.

Dehydration of foods : general concepts / Monica Araya-Farias and Cristina Ratti -- Glass-transition based approach in drying of foods / Bhesh Bhandari and Benu Adhikari -- Application of image analysis in food drying / Maturada Jinorose ... [et al.] -- Dehydration and microstructure / Mohammad Shafiur Rahman -- Convective drying of foods / Maria Elena Carrin and Guillermo Hector Crapiste -- Advances in spouted bed drying of foods / S.C.S. Rocha and O.P. Taranto -- Application and development of osmotic dehydration technology in food processing / John Shi and Sophia Jun Xue -- Fundamentals and tendencies in freeze-drying of foods / J.I. Lombrana -- Rehydration and reconstitution of foods / Alejandro Marabi and I. Sam Saguy -- Dehydration processes for nutraceuticals and functional foods / Susan D. St. George and Stefan Cenkowski -- Drying of microorganisms for food applications / Janusz Adamiec -- Dryer modeling / Catherine Bonazzi, Bertrand Broyart, and Francis Courtois -- Nonconventional heating sources during drying / Valerie Orsat and G.S. Vijaya Raghavan -- Energy aspects in food dehydration / Tadeusz Kudra -- Novel food dryers and future perspectives / Cristina Ratti.

ISBN: 9781420052534 (electronic bk.)Subjects--Topical Terms:

558510
Food
--Drying.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP371.5 / .A377 2009eb

Dewey Class. No.: 664/.0284

Advances in food dehydration[electronic resource] /
LDR:02172cam a2200277Ia 4500 001 400689
003 OCoLC
005 20140108090631.0
006 m d
007 cr cnu---unuuu
008 140127s2009 flua ob 001 0 eng d
020 $a 9781420052534 (electronic bk.)
020 $a 1420052535 (electronic bk.)
020 $z 9781420052527 (hbk.)
020 $z 1420052527 (hbk.)
035 $a ocn317415836
040 $a N $b eng $c N $d CUS $d OCLCQ $d EEM $d MERUC $d HS0 $d E7B $d OCLCQ $d EBLCP $d OCLCQ $d YDXCP $d OCLCF
050 4 $a TP371.5 $b .A377 2009eb
082 0 4 $a 664/.0284 $2 22
245 0 0 $a Advances in food dehydration $h [electronic resource] / $c edited by Cristina Ratti.
260 $a Boca Raton : $b CRC Press, $c c2009.
300 $a 1 online resource (xviii, 467 p.) : $b ill.
490 1 $a Contemporary food engineering
504 $a Includes bibliographical references and index.
505 0 $a Dehydration of foods : general concepts / Monica Araya-Farias and Cristina Ratti -- Glass-transition based approach in drying of foods / Bhesh Bhandari and Benu Adhikari -- Application of image analysis in food drying / Maturada Jinorose ... [et al.] -- Dehydration and microstructure / Mohammad Shafiur Rahman -- Convective drying of foods / Maria Elena Carrin and Guillermo Hector Crapiste -- Advances in spouted bed drying of foods / S.C.S. Rocha and O.P. Taranto -- Application and development of osmotic dehydration technology in food processing / John Shi and Sophia Jun Xue -- Fundamentals and tendencies in freeze-drying of foods / J.I. Lombrana -- Rehydration and reconstitution of foods / Alejandro Marabi and I. Sam Saguy -- Dehydration processes for nutraceuticals and functional foods / Susan D. St. George and Stefan Cenkowski -- Drying of microorganisms for food applications / Janusz Adamiec -- Dryer modeling / Catherine Bonazzi, Bertrand Broyart, and Francis Courtois -- Nonconventional heating sources during drying / Valerie Orsat and G.S. Vijaya Raghavan -- Energy aspects in food dehydration / Tadeusz Kudra -- Novel food dryers and future perspectives / Cristina Ratti.
588 $a Description based on print version record.
650 0 $a Food $x Drying. $3 558510
650 0 $a Dried food industry. $3 558511
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Ratti, Cristina. $3 558509
830 0 $a Contemporary food engineering (Unnumbered) $3 488066
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-5252-7