دانلود کتاب اولتراسوند در پردازش غذا: پیشرفت های اخیر
Ultrasound in Food Processing: Recent Advances, 1ed
About the Author
Contents
۱ Basic Principles of Ultrasound
۲ Ultrasonic Particle Sizing in Emulsions
۳ Ultrasonic Applications in Bakery Products
۴ Characterization of Pork Meat Products using Ultrasound
۵ The Application of Ultrasonics for Oil Characterization
۶ Bioprocess Monitoring using Low‐intensity Ultrasound: Measuring Transformations in Liquid Compositions
۷ Air‐coupled Ultrasonic Transducers
۸ Acoustic Microscopy
۹ The Use of Ultrasound for the Inactivation of Microorganisms and Enzymes
۱۰ Ultrasonic Preparation of Food Emulsions
۱۱ Osmotic Dehydration and Blanching: Ultrasonic Pre‐treatments
۱۲ Ultrasonically Assisted Extraction in Food Processing and the Challenges of Integrating Ultrasound into the Food Industry
۱۳ Ultrasonic Levitation Technologies
۱۴ Ultrasonically Assisted Drying
۱۵ Microbial and Enzyme Inactivation by Ultrasound‐assisted Supercritical Fluids
۱۶ Impact of High‐intensity Ultrasound on Protein Structure and Functionality during Food Processing
۱۷ Ultrasound Effects on Processes and Reactions Involving Carbohydrates
۱۸ Effect of Ultrasound on the Physicochemical Properties of Lipids
۱۹ Effect of Ultrasound on Anthocyanins
لینک کوتاه : https://bookbaz.ir/?p=73859
نویسنده : Mar Villamiel , Jose V. Garcia-Perez
ناشر : Wiley-Blackwell; 1 edition
سال انتشار : 2017
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 544
(ISBN) شابک : 1118964187
قیمت کتاب درآمازون : $152.42
حجم فایل : 8 MB