Tamara Allaf (33 results)
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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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.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condition: Used. pp. 200.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Condition: Used. pp. 200 48 Illus. (37 Col.).
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: Used. pp. 200.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Language: English
Published by Springer 2016-08-23, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
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Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
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Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condition: New. pp. 183.
Language: English
Published by Springer Verlag, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. reprint edition. 197 pages. 9.25x6.10x0.47 inches. In Stock.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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More imagesLanguage: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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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.
Language: English
Published by Springer Verlag, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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US$ 178.19
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Hardcover. Condition: Brand New. 220 pages. 9.25x6.25x0.50 inches. In Stock.
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer, Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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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 decontaminatio…n, 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.
Language: English
Published by Springer New York, Springer US, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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US$ 132.80
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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.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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US$ 215.34
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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US$ 204.31
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Paperback. Condition: Like New. Like New. book.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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US$ 235.12
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer New York Aug 2016, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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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 a…nd 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.
Language: English
Published by Springer New York Okt 2013, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 125.80
US$ 26.26 shippingShips from Germany to U.S.A.Quantity: 2 available
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 deco…ntamination, 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.
Language: English
Published by Springer New York, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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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 techniquePr. Karim ALLAF is the Director of the… research te.
Language: English
Published by Springer New York, 2013
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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US$ 108.50
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Gebunden. 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 pr…ocessing technique: In.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 161.43
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Condition: New. Print on Demand pp. 183.
Language: English
Published by Springer, 2016
Series: Food Engineering, Book 21 of 46. Book 21 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 171.41
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Condition: New. PRINT ON DEMAND pp. 183.
