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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: Used. pp. 200.
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US$ 103.70
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Add to basketCondition: Used. pp. 200 48 Illus. (37 Col.).
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Condition: Used. pp. 200.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringSeller: Ria Christie Collections, Uxbridge, United Kingdom
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US$ 133.75
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 133.75
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringUS$ 130.84
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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US$ 133.73
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Instant Controlled Pressure Drop in Food Processing: From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringUS$ 175.33
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Add to basketPaperback. Condition: Brand New. reprint edition. 197 pages. 9.25x6.10x0.47 inches. In Stock.
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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US$ 169.79
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringUS$ 158.76
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Add to basketHardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Taschenbuch. Condition: Neu. Instant Controlled Pressure Drop (D.I.C.) in Food Processing | From Fundamental to Industrial Applications | Tamara Allaf (u. a.) | Taschenbuch | Food Engineering Series | xiv | Englisch | 2016 | Springer | EAN 9781493953745 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Instant Controlled Pressure Drop (D.i.c.) in Food Processing: From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringUS$ 178.19
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Add to basketHardcover. Condition: Brand New. 220 pages. 9.25x6.25x0.50 inches. In Stock.
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Condition: As New. Unread book in perfect condition.
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringLanguage: English
Published by Springer New York, Springer US, 2013
ISBN 10: 1461486688 ISBN 13: 9781461486688
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Book 21 of 46: Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 215.34
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Add to basketCondition: As New. Unread book in perfect condition.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringUS$ 204.31
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Add to basketPaperback. Condition: Like New. Like New. book.
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Condition: As New. Unread book in perfect condition.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Book 21 of 46: Food EngineeringLanguage: English
Published by Springer New York Aug 2016, 2016
ISBN 10: 1493953745 ISBN 13: 9781493953745
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes. 200 pp. Englisch.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Book 21 of 46: Food EngineeringLanguage: English
Published by Springer New York Okt 2013, 2013
ISBN 10: 1461486688 ISBN 13: 9781461486688
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes. 200 pp. Englisch.
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US$ 108.50
US$ 55.93 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Highlights the novel food processing technique: Instant Controlled Pressure Drop Contributors include leaders in the field Discusses the various applications of this new techniquePr. Karim ALLAF is the Director of the research te.
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US$ 108.50
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Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketGebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Highlights the novel food processing technique: Instant Controlled Pressure Drop Contributors include leaders in the field Discusses the various applications of this new techniqueHighlights the novel food processing technique: In.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Book 21 of 46: Food EngineeringUS$ 161.43
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Add to basketCondition: New. Print on Demand pp. 183.
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Condition: New. PRINT ON DEMAND pp. 183.
