Supercritical Fluid Processing of Food and Biomaterials
(Sprache: Englisch)
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing....
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Klappentext zu „Supercritical Fluid Processing of Food and Biomaterials “
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Inhaltsverzeichnis zu „Supercritical Fluid Processing of Food and Biomaterials “
Fundamentals Of Processing With Supercritical Fluids. Carbon Dioxide as a Supercritical Solvent in Fatty Acid Refining: Theory and Practice. Mass Transfer Phenomena in Supercritical Carbon Dioxide Extraction for Production of Spice Essential Oils. Biochemical Reactions in Supercritical Fluids. Use of Semi-Preparative Supercritical Chromatography for the Separation and Isolation of Flavor and Food Constituents. Separation of Oil from Fried Chips by a Supercritical Extraction Process: An Overview of Bench-Scale Test Experience and Process Economics. Selecting a Pump for Supercritical Fluid Service. Natural Antioxidants Produced by Supercritical Extraction. Separation of Ethanol-Water Solution with Supercritical CO2 in the Presence of a Membrane. Supercritical Fractionation of Butter Oil Supercritical Carbon Dioxide Processing of Orange Juice: Effects on Pectinesterase. Microbiology and Quality Attributes. Superficial Fluid Carbon Dioxide Technology for Extraction of Spices and Other High-Value Bioactive Compounds. Extraction of Oil from Evening Primrose Seed with Supercritical Carbon Dioxide. High Pressure Extraction of Organics from Water Production of Low-Fat and Low-Cholesterol Foodstuffs of Biological Products by Supercritical CO2 Extraction-Process and Applications. Fractionation of Beef Tallow with Supercritical CO2 Extraction of Oil from Seaweed. Palmeria Palmata. Commercial Feasibility of Supercritical Extraction Plant for Making Reduced-Calorie Peanuts. In Situ Monitoring of Selective Extraction of a Mixture of Higher Fatty Acids with Supercritical Carbon Dioxide. References. Index.
Bibliographische Angaben
- Autor: Syed S. H. Rizvi
- 1998, 284 Seiten, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Verlag: Springer US
- ISBN-10: 0834213567
- ISBN-13: 9780834213562
- Erscheinungsdatum: 31.10.1998
Sprache:
Englisch
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