Innovations in food processing engineering
Asaad Al-Hilphy
ISBN 10: 3659822132 ISBN 13: 9783659822131
Published by LAP Lambert Academic Publishing, 2016
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Innovations in food processing engineering | Asaad Al-Hilphy | Taschenbuch | 132 S. | Englisch | 2016 | LAP Lambert Academic Publishing | EAN 9783659822131 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 103985775
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Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq.
About the Author: Assistant professor Dr. Asaad Rehman Saeed Al-Hilphy, Agriculture College, Basrah University, Iraq. Research interests: Thermal and non-thermal treatments in food processing, Alternative energy technologies (renewable energy) in food engineering and Water desalination. He has published over 48 technical papers, 6 patents and five books.
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Title: Innovations in food processing engineering
Publisher: LAP Lambert Academic Publishing
Publication Date: 2016
Binding: Taschenbuch
Condition: Neu
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Innovations in food processing engineering
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ISBN 10: 3659822132
ISBN 13: 9783659822131
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Al-Hilphy AsaadAssistant professor Dr. Asaad Rehman Saeed Al-Hilphy, Agriculture College, Basrah University, Iraq. Research interests: Thermal and non-thermal treatments in food processing, Alternative energy technologies (renewable . Seller Inventory # 158124499
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Innovations in food processing engineering
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ISBN 10: 3659822132
ISBN 13: 9783659822131
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq. Seller Inventory # 9783659822131
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Innovations in food processing engineering
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq.Books on Demand GmbH, Überseering 33, 22297 Hamburg 132 pp. Englisch. Seller Inventory # 9783659822131
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Innovations in food processing engineering
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq. 132 pp. Englisch. Seller Inventory # 9783659822131
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Innovations in food processing engineering
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