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Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Editat de Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian
en Limba Engleză Paperback – 2 dec 2019
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.
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Specificații

ISBN-13: 9780367455248
ISBN-10: 0367455242
Pagini: 336
Dimensiuni: 152 x 229 x 15 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional Reference

Cuprins

Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure. Vacuum Impregnation & Osmotic Processes in Fruit and Vegetables. Salting Processes at Atmospheric Pressure. Vacuum Salting Processes. Vacuum Impregnation, Osmotic Treatments & Microwave Combined Processes.

Notă biografică

Fito, Pedro; Chiralt, Amparo; Barat, Jose Manuel; Spiess, Walter E. L.; Behsnilian, Diana

Descriere

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu