000 02249nam a2200289 a 4500
001 vtls000048218
003 KUKTEM
005 20251117150243.0
008 101115t2009 nyua f b 001 0 eng d
020 _a9781607417880 (hardcover)
020 _a160741788X (hardcover)
039 9 _a201202291048
_bfauzi
_c201107132358
_dVLOAD
_y201011151656
_zirma
040 _aUMP
090 _aTP372.5 .F66 2009
245 0 0 _aFood processing and engineering topics /
_cMaria Elena Sosa-Morales and Jorge F. Vélez-Ruiz, editors
260 _aNew York :
_bNova Science Publishers,
_cc2009
300 _axvi, 343 p. :
_bill. (some col.) ;
_c27 cm.
505 0 _aRheological properties of vegetal fluids / Jorge F. Vélez-Ruiz -- Rheological models and characteristics for selected foods / José A. Guerrero-Beltrán, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas -- Particle size distribution functions for food powders / José A. Guerrero-Beltrán ... [et al.] -- Rheology and texture of cheese / Jorge F. Vélez-Ruiz -- Evaluation of convective heat transfer coefficient for food process operations / Jorge F. Vélez-Ruiz -- Fouling of heat exchangers in the food industry / Jorge F. Vélez-Ruiz -- Evaporation of liquid foods / Jorge F. Vélez-Ruiz -- Effect of frying and combined treatments on fried foods / María Elena Sosa-Morales, Jorge F. Vélez-Ruiz -- Drying of osmotically preconcentrated foods / Jorge F. Vélez-Ruiz -- Ultrasound as an emerging technology for food processing / Maria Teresa Jiménez-Munguía, Aurelio López-Malo, Enrique Palou -- Processing and additives for frozen dough and their influence on the quality of final baked products / María Elena Sosa-Morales, Hugo González-Loo, Jorge F. Vélez-Ruiz -- New formulations for deep-fat fried doughnuts to improve their nutritional facts / María Elena Sosa-Morales, Jorge F. Vélez-Ruiz
650 0 _aFood
_xTesting
650 0 _aFood texture
650 0 _aRheology
650 0 _aFood
_xQuality
700 1 _aSosa-Morales, Maria Elena
700 1 _aVélez-Ruiz, Jorge Fernando
830 0 _aFood science and technology series (Nova Science Publishers)
999 _aVIRTUA40
_c54603
_d54609
999 _aVTLSSORT0080*0200*0201*0400*0900*2450*2600*3000*5050*6500*6501*6502*6503*7000*7001*8300*9991