Essentials and Applications of Food Engineering
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility.
It presents pertinent case studies, solved numerical problems, and multi.
- Format
- 778 pages
- First published
- 2019
- Publishers
- Taylor & Francis Group
Books
Conductive Hydro Drying of Foods
C. Anandharamakrishnan
3D Printing of Foods
C. Anandharamakrishnan
Liposomal Encapsulation in Food Science and Technology
Anandharamakrishnan C.
Industrial Application of Functional Foods, Ingredients and Nutraceuticals
Anandharamakrishnan C.
3D Printing of Foods
C. Anandharamakrishnan
3D Printing of Foods
C. Anandharamakrishnan
Industrial Application of Functional Foods, Ingredients and Nutraceuticals
C. Anandharamakrishnan
Food Digestion and Absorption
C. Anandharamakrishnan
Food Nanotechnology
C. Anandharamakrishnan
Nanotechnology offers great potential to revolutionize conventional food science and the food industry.
Essentials and Applications of Food Engineering
C. Anandharamakrishnan
essentials & applications of food engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility.
ESSENTIALS and APPLICATIONS of FOOD ENGINEERING CONCEPTS
C. Anandharamakrishnan
essentials & applications of food engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility.
Food Nanotechnology
C. Anandharamakrishnan
Nanotechnology offers great potential to revolutionize conventional food science and the food industry.
Essentials and Applications of Food Engineering
C. Anandharamakrishnan
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Handbook of drying for dairy products is a complete guide to the field's principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Handbook of drying for dairy products is a complete guide to the field's principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Spray drying technique for food ingredient encapsulation
C. Anandharamakrishnan
Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan
Spray drying is a well-established method for transforming liquid materials into dry powder form.
Techniques for nanoencapsulation of food ingredients
C. Anandharamakrishnan
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food.
Computational Fluid Dynamics Applications In Food Processing
C. Anandharamakrishnan
Computational fluid dynamics (cfd) has been applied extensively to great benefit in the food processing sector.
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