Bộ môn Công nghệ thực phẩm: Recent submissions

Now showing items 51-55 of 163

    • Microbial food safety and preservation techniques 

      Rai, V. Ravishankar (edit); Bai, Jamuna A. (edit) (CRC Press, 2015)
      The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of ...

    • Introduction to food engineering 

      Singh, R. Paul; Heldman, Dennis R. (Elsevier Inc., 2014)
      Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability ...

    • Advances in fresh-cut fruits and vegetables processing 

      Martín-Belloso, Olga (edit); Soliva-Fortuny, Robert (edit) (CRC Press, 2011)
      Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and ...

    • Food regulation : law, science, policy, and practice 

      Fortin, Neal D. (John Wiley & Sons, Inc., 2009)
      This book provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, ...

    • Food microbiology 

      Adams, Martin R.; Moss. Maurice O. (Royal Society of Chemistry, 2008)
      This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field. It covers the ...