Handbook of Food Processing: Food Preservation

Handbook of Food Processing, Two Volume Set: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

Handbook of Food Processing, Two Volume Set: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (Contemporary Food Engineering, Book 35) by Theodoros Varzakas and Constantina Tzia
English | 2015 | ISBN: 149872177X | 679 pages | PDF | 16 MB

Handbook of Food Processing Equipment  

Posted by MoneyRich at April 28, 2015
Handbook of Food Processing Equipment

Handbook of Food Processing Equipment (Food Engineering Series) by Athanasios E. Kostaropoulos
English | Jan 31, 2003 | ISBN: 0306472767 | 698 Pages | PDF | 77 MB

Recent publications in food engineering concern mainly food process engi­ neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant.

Handbook of Food Analysis  eBooks & eLearning

Posted by tanas.olesya at Sept. 8, 2016
Handbook of Food Analysis

Handbook of Food Analysis, Second Edition -3 Volume Set by Leo M.L. Nollet
English | 12 July 2004 | ISBN: 082475039X | 2212 Pages | PDF | 35 MB

The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist.

Handbook of Food Products Manufacturing by Nirmal Sinha  

Posted by tanas.olesya at Oct. 11, 2015
Handbook of Food Products Manufacturing by Nirmal Sinha

Handbook of Food Products Manufacturing by Nirmal Sinha
English | 8 Jun. 2007 | ISBN: 0470049642 | 2237 Pages | PDF | 29 MB

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products.
Handbook of Food Science, Technology, and Engineering - 4 Volume Set (Food Science and Technology) by Y. H. Hui

Handbook of Food Science, Technology, and Engineering - 4 Volume Set (Food Science and Technology) by Y. H. Hui
English | December 19, 2005 | ISBN: 0849398479 | 3618 pages | PDF | 34 MB

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have.

Handbook of Food Engineering Practice by Kenneth J. Valentas  

Posted by tanas.olesya at Dec. 4, 2014
Handbook of Food Engineering Practice by Kenneth J. Valentas

Handbook of Food Engineering Practice by Kenneth J. Valentas
English | July 23, 1997 | ISBN: 0849386942 | 689 pages | PDF | 14 MB

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes.
Handbook of Aseptic Processing and Packaging (2nd Edition) [Repost]

Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski - Handbook of Aseptic Processing and Packaging (2nd Edition)
Published: 2012-11-15 | ISBN: 1439807191 | PDF | 400 pages | 26 MB

Handbook of Signal Processing Systems (2nd edition) [Repost]  

Posted by ChrisRedfield at Oct. 15, 2014
Handbook of Signal Processing Systems (2nd edition) [Repost]

Shuvra S. Bhattacharyya, Ed F. Deprettere, Rainer Leupers, Jarmo Takala - Handbook of Signal Processing Systems (2nd edition)
Published: 2013-07-03 | ISBN: 1461468582 | PDF | 1399 pages | 29 MB
Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering) by Da-Wen Sun
English | 2012 | ISBN: 1439876789 | ISBN-13: 9781439876787 | 686 pages | PDF | 56,7 MB

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.
Handbook of Food and Beverage Fermentation Technology  (Repost)

Handbook of Food and Beverage Fermentation Technology
Publisher: CRC Press | ISBN: 0824747801 | edition 2004 | PDF | 906 pages | 12,8 mb

This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.