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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/10/1997 |
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Data da última atualização: |
05/06/2007 |
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Autoria: |
HELDMAN, D. R.; LUND, D. B. (ed.). |
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Título: |
Handbook of food engineering. |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
New York: M. Dekker, c1992. |
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Páginas: |
viii, 756 p. |
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Série: |
(Food science and technology, 51). |
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ISBN: |
0-8247-8463-4 |
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Idioma: |
Inglês |
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Conteúdo: |
Rheological properties of foods, reaction kinetics in food systems,phase transistion and transformations in food systems, transport and storage of food products, heating and cooling processes for foods, food freezing, mass transfer in foods, evaporation and freeze concentratiom, contration of liquid foods by reverse osmosis, food dehydratiom, thermal process calculations, extrusion processes, food pachaging, cleaning and sanitation. |
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Palavras-Chave: |
Engenharia de alimentos; Preservação. |
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Thesagro: |
Alimento; Armazenamento; Processamento; Tratamento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01014nam a2200229 a 4500
001 1412133
005 2007-06-05
008 1992 bl uuuu de 00u1 u #d
020 $a0-8247-8463-4
100 1 $aHELDMAN, D. R.
245 $aHandbook of food engineering.
260 $aNew York: M. Dekker$c1992
300 $aviii, 756 p.
490 $a(Food science and technology, 51).
520 $aRheological properties of foods, reaction kinetics in food systems,phase transistion and transformations in food systems, transport and storage of food products, heating and cooling processes for foods, food freezing, mass transfer in foods, evaporation and freeze concentratiom, contration of liquid foods by reverse osmosis, food dehydratiom, thermal process calculations, extrusion processes, food pachaging, cleaning and sanitation.
650 $aAlimento
650 $aArmazenamento
650 $aProcessamento
650 $aTratamento
653 $aEngenharia de alimentos
653 $aPreservação
700 1 $aLUND, D. B.
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Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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