| Record ID | marc_loc_updates/v36.i19.records.utf8:6436047:1387 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i19.records.utf8:6436047:1387?format=raw |
LEADER: 01387nam a22002658a 4500
001 2008020691
003 DLC
005 20080507111103.0
008 080506s2009 flu b 001 0 eng
010 $a 2008020691
020 $a9781420052527
020 $a1420052527
040 $aDLC$cDLC
050 00 $aTP371.5$b.A37 2009
082 00 $a664/.0284$222
245 00 $aAdvances in food dehydration /$cedited by Cristina Ratti.
260 $aBoca Raton, FL :$bCRC Press/Taylor & Francis,$c2009.
263 $a0911
300 $ap. cm.
490 0 $aContemporary food engineering ;$v5
504 $aIncludes bibliographical references and index.
505 0 $aDehydration of foods -- Glass transition based approach in drying of foods -- Application of image analysis in food drying -- Dehydration and microstructure -- Convective drying of foods -- Advances in spouted bed drying of foods -- Osmotic dehydration technology in food processing application and development -- Foods freeze-drying -- Rehydration and reconstitution of foods -- Dehydration processes for nutraceuticals and functional foods -- Drying of microorganisms for food applications -- Dryer modelling -- Non-conventional heating sources during drying -- Energy aspects in food dehydration -- Novel food dryers and future perspectives.
650 0 $aFood$xDrying.
650 0 $aDried food industry.
700 1 $aRatti, Cristina.