Results (1 - 2) of 2

Show results for

Product Type

  • All Product Types
  • Books (2)
  • Magazines & Periodicals
  • Comics
  • Sheet Music
  • Art, Prints & Posters
  • Photographs
  • Maps
  • Manuscripts &
    Paper Collectibles

Refine by

Condition

Binding

Collectible Attributes

Seller Location

  • All Locations

Seller Rating

WU YING LONG // GONG FA YONG

ISBN 10: 7536467737 ISBN 13: 9787536467736

Softcover
New

Quantity Available: 1

From: liu xing (JiangSu, JS, China)

Seller Rating: 5-star rating

Add to Basket
Price: US$ 43.08
Convert Currency
Shipping: FREE
From China to U.S.A.

Destination, Rates & Speeds

About this Item: paperback. Condition: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 182 Publisher: Sichuan Science and Technology Pub. Date :2010-02-01 version 1. Contents: Introduction Chapter Overview Section II konjac glucomannan biological activity of one or regulation of glucose metabolism in two. reducing the The role of three plasma lipids. improve bowel function four or five weight loss. and other characteristics of the role of the third quarter of konjac gum and uses one of the basic characteristics of two konjac gum. konjac glucomannan (KGM) applications in the food industry in the fourth quarter of konjac trends in a process of classification. primary processing two konjac. Amorphophallus konjac Chapter dry processing film processing section konjac About a dry film processing. remove the main bud and two. washing. peeling three slices (blocks of) four . color five. drying six. seven quality inspection. packaging. peeled and sliced ??a Section washing. cleaning peeled two. color-protecting a section III. Browning Control II konjac color film processing in the fourth quarter of nursing a piece of dry konjac. konjac fresh baked dehydration principle two. Amorphophallus konjac V-chip drying equipment drying a sulfur-free. rapid enzymatic two high temperature to kill. three low-temperature freeze-drying method. select varieties of common drying method is not easy browning Fourth. rapid dehydration drying at room temperature five. adding harmless inhibits browning drying six. under the protection of inert gases inhibit the browning of microwave heating processing section Chapter konjac konjac flour processing principle one. konjac corms of anatomy of the two. the main chemical ingredient konjac corms and distribution of three different cells and normal cells konjac the material differences between the four principles of Section II processing konjac flour konjac flour in ordinary dry process one process two equipment and working principle of mainly three ordinary konjac III processing of wet processing an organic wet two wet processing status of the other common konjac powder Introduction to Section V of the processing of a purified konjac powder processing. the principle Second. the equipment. three. section VI of konjac flour processing and quality testing a storage. the storage of two konjac powder. konjac flour quality testing Chapter Amorphophallus konjac food processing section one. konjac general (traditional) two food processing technology. food processing technology. three bionic konjac. konjac smell food processing technology with four or five food processing technology modified konjac. konjac liquid food processing technology. six. seven Konjac processing technology fans. other Amorphophallus konjac as a food additive Section In the application of a food. konjac in the application of two products in food. konjac in the Meat Products Third. konjac in the application of four drinks. cold drinks in the application of konjac in five. Konjac fruit sauce in sauce. etc. the application of six. konjac tofu in the application in Section III konjac food and other aspects in the application of a. konjac in the application of food preservation in two. making three edible film packaging materials. food production at home and abroad konjac Appendix 1 : People and the Ministry of Agriculture Ministry of Agriculture. industry standard konjac flour Appendix 2: National Standards of konjac gel food (Draft)Four Satisfaction guaranteed,or money back. Seller Inventory # LG4033

More information about this seller | Contact this seller 1.

WU YING LONG GONG FA YONG

ISBN 10: 7536467737 ISBN 13: 9787536467736

Softcover
New

Quantity Available: 1

From: liu xing (JiangSu, JS, China)

Seller Rating: 5-star rating

Add to Basket
Price: US$ 46.17
Convert Currency
Shipping: FREE
From China to U.S.A.

Destination, Rates & Speeds

About this Item: paperback. Condition: New. Paperback. Pub Date: 2010 02 Pages: 182 Language: Chinese Publisher: Sichuan Science and Technology Publishing House konjac processing technology one of the Books of agricultural and sideline products processing technology. focusing on health effects and purposes of konjac glucomannan early processing of konjac. konjac flour processing and konjac deep processing. Writing process. and strive to reference the contents of the authoritative writings focus on the written content practicality and o. Seller Inventory # CB045078

More information about this seller | Contact this seller 2.

Results (1 - 2) of 2