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Introduction to Food Engineering.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldm...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press [Imprint] Elsevier Science & Technology Books
Aug. 2013
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| Edición: | 5th ed. |
| Colección: | Food Science and Technology Ser.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn861074316 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 120516e20130802mou eob 001 0 eng d | ||
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| 020 | |a 9780124172463 |q (e-book) | ||
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| 050 | 4 | |a TP368 | |
| 082 | 0 | 4 | |a 664 |2 21 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Singh, R. Paul, |e author. | |
| 245 | 1 | 0 | |a Introduction to Food Engineering. |
| 250 | |a 5th ed. | ||
| 260 | |b Academic Press [Imprint] |c Aug. 2013 |a San Diego : |b Elsevier Science & Technology Books | ||
| 300 | |a 1 online resource (892 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food Science and Technology Ser. | |
| 520 | 8 | |a Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. NEW TO THIS EDITION: Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference. | |
| 521 | |a College Audience |b Elsevier Science & Technology Books. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 2 | |a Food Industry | |
| 650 | 2 | |a Food-Processing Industry | |
| 650 | 6 | |a Aliments |x Industrie et commerce. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 700 | 1 | |a Heldman, Dennis R., |e author. | |
| 758 | |i has work: |a Introduction to food engineering (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGhDwcyGgFGP8mqwgcwxj3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 830 | 0 | |a Food Science and Technology Ser. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5754443 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5754443 | ||
| 938 | |a EBSCOhost |b EBSC |n 486342 | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH25594618 | ||
| 994 | |a 92 |b IZTAP | ||