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Food Engineering Series {Updated at 2017.05.15}
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Other > E-books
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43
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637.94 MiB (668930643 Bytes)
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English
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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment

Advances in Food Process Engineering Research and Applications (2013).pdf10.09 MiB
Case Studies in Food Engineering - Learning from Experience (2009).pdf2.99 MiB
Chemical Engineering for the Food Industry (1997).pdf40.19 MiB
Continous Thermal Processing of Foods Pasteurization and UHT Sterilization (2000).pdf27.55 MiB
Dehydration of Foods (1996).pdf24.12 MiB
Electronic Irradiation of Foods - An Introduction to the Technology (2005).pdf3.7 MiB
Electrotechnologies for Extraction from Food Plants and Biomaterials (2008).pdf5.16 MiB
Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016).pdf10.71 MiB
Engineering Foods for Bioactives Stability and Delivery (2017).pdf9.42 MiB
Food Engineering - Integrated Approaches (2008).pdf13.4 MiB
Food Engineering Interfaces (2011).pdf8.45 MiB
Food Materials Science - Principles and Practice (2008).pdf29.39 MiB
Food Nanoscience and Nanotechnology (2015).pdf10.52 MiB
Food Powders - Physical Properties, Processing, and Functionality (2005).pdf5.29 MiB
Food Processing - Strategies for Quality Assessment (2014).pdf6.55 MiB
Fruit Manufacturing (2006).pdf5.08 MiB
Green Technologies in Food Production and Processing (2012).pdf9.25 MiB
Handbook of Food Processing Equipment (2002).pdf77.71 MiB
Handbook of Food Processing Equipment 2nd ed (2015).pdf8.45 MiB
High Pressure Fluid Technology for Green Food Processing (2015).pdf9.57 MiB
High Pressure Processing of Food - Principles, Technology and Applications (2016).pdf14.18 MiB
Hurdle Technologies - Combination Treatments for Food Stability, Safety and Quality (2002).pdf26.06 MiB
Hyperspectral Imaging Technology in Food and Agriculture (2015).pdf15.47 MiB
Imaging Technologies and Data Processing for Food Engineers (2016).pdf37.42 MiB
Instant Controlled Pressure Drop (D.I.C.) in Food Processing (2014).pdf3.34 MiB
Microwave-assisted Extraction for Bioactive Compounds - Theory and Practice (2013).pdf6.96 MiB
Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (2015).pdf5.18 MiB
Minimally Processed Refrigerated Fruits and Vegetables 2nd ed (2017).pdf20.1 MiB
Non-thermal Food Engineering Operations (2012).pdf5.11 MiB
Novel Food Fermentation Technologies (2016).pdf8.42 MiB
Packaging for Food Preservation (2013).pdf1.82 MiB
Process Analytical Technology for the Food Industry (2014).pdf11.74 MiB
Pulsed Electric Fields Technology for the Food Industry - Fundamentals and Applications (2006).pdf17.3 MiB
Rheology of Fluid and Semisolid Foods - Principles and Applications (2007).pdf22.79 MiB
Rheology of Fluid, Semisolid, and Solid Foods - Principles and Applications (2014).pdf9.47 MiB
Rheology of Fluids and Semisolid Foods (1999).pdf17.46 MiB
Solving Problems in Food Engineering (2008).pdf4.99 MiB
Sterilization Of Food In Retort Pouches (2006).pdf6.05 MiB
Thermal Processing of Packaged Foods 2nd ed (2007).pdf3.85 MiB
Thermal Processing of Packaged Foods 3rd ed (2016).pdf7.57 MiB
Ultra High Pressure Treatment of Foods (2002).pdf43.29 MiB
Ultrasound Technologies for Food and Bioprocessing (2011).pdf15.69 MiB
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems (2015).pdf16.09 MiB