Textbook Food Engineering (41 results)

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paperback. Condition: New. Paperback. Pub Date :2014-02-01 Pages: 210 Language: Chinese. English Publisher: Science Press food professional English higher education Twelfth Five-Year Plan textbook Food Science and Engineering textbook series is divided into five chapters. The main contents include: nutrition and health. food chemistry. food technology. food safety and food management professional scientific paper writing. Memory tricks to teach students a unique learning specialized vocabulary analysis. text with trans.

paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2024-04 Publisher: Zhejiang University Press This textbook is a core course textbook for the Standardization Engineering major under the secondary discipline of Management. This textbook has seven chapters. and the main contents include the basic knowledge of standardization. basic concepts of food standardization. an overview of international food regulations. foreign food safety laws. regulations and standards. and food safety standards. It also combine.

paperback. Condition: New. Paperback Pages Number: 160 Language: Simplified Chinese Publisher: South China University of Technology Press; 1st edition (July 1. 2006). Food Engineering Series textbooks condiment production technology details the soy sauce. sauce products . fermented tofu. tempeh. vinegar brewed condiment production process. the necessary equipment and product quality standards. needed for the production of raw materials. spices accordingly introduction. Food Engineering Series materials condiment produc.

paperback. Condition: New. Paperback. Pub Date :2013-02-01 Pages: 200 Language: Chinese Publisher: Huazhong University of Science and Technology Press Information Title: 21st Century Higher Vocational Education Food processing technology professionals \ engineering combine \ textbook series : Food Microbiology Testing Technology Price: 29.00 yuan Author: Publisher : Huazhong University of Science and Technology Press Publication Date : February 1. 2013 ISBN: 9787560983103 words: pages: 200 Edition : first Edition Bindi.

paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2024-01 Pages: 148 Publisher: Chemical Industry Press Comprehensive Experiments in Enzyme Engineering of Marine Food is divided into two parts: basic experiments and comprehensive experiments. each of which contains 8 experiments. From the aspects of heterologous expression of enzymes and preparation of crude enzymes. purification of enzymes. electrophoresis detection of crude enzyme solutions. determination of optimal reaction temperature of enzymes. det.

paperback. Condition: New. Language:Chinese.Paperback.Pub Date:2024-05 Pages:484 Publisher:China Light Industry Press This book includes eight parts and twenty chapters. including an introduction to food ingredients. carbohydrates. proteins. fats. sugars and sweeteners and candies. baked products. food processing. and government regulation of food supply and labeling. In the appendix. it introduces a brief history of genetically modified biotechnology. functional foods. health products. phytochemicals. medical foods. p.

paperback. Condition: Good. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Heilongjiang College of Food engineering the trial textbook - Food Technology (Volume)Four Satisfaction guaranteed,or money back.

Soft cover. Condition: New. Language:Chinese.Author:GAO KONG RONG DENG.Binding:Soft cover.Publisher:South China University of Science Press Pub. Date.

paperback. Condition: New. Paperback. Pub Date :2005-02-01 Pages: 176 Language: Chinese Publisher: South China University of Technology Press. Computer Applications in Food Engineering Food Engineering textbook series 12 chapters divided into three parts. The first part describes the Microsoft Excel data computing. database management. statistical charts and statistical functions using a variety of data. and how to use Excel to solve specific problems in food research and production encountered. including food chemistr.

paperback. Condition: New. Language:Chinese.Paperback.Pub Date:2020-12-01 Pages:304 Publisher:China Light Industry Press Food Technology and Economics is an undergraduate textbook for food majors. It is divided into three parts: principle. method and application. In the principle chapter. it mainly introduces the basic concepts. research objects. research procedures. and basic theories and elements of food technical and economic analysis; Deterministic analysis. project financial evaluation. project national economic e.

paperback. Condition: New. Paperback. Pub Date: 2012 07 Pages: 188 Publisher: China Quality Inspection Press Higher Vocational second five engineering combined with excellent teaching material and food: Dairy processing technology is the combination of the training requirements of the modern dairy production enterprises posts emphasized vocational ability and practical ability. outstanding engineering combined with the characteristics of higher vocational education teaching. real jobs and products to the enterprise as .

paperback. Condition: New. Paperback Pages Number: 265 Language: Chinese. Food chemistry food chemical composition. structure. properties. and chemical changes in food processing and preservation process. Include carbohydrates. lipids. proteins. enzymes. water. vitamins. minerals. pigments. food flavor substances. food additives and food nutrients metabolism. Food Chemistry and strive to embody our higher vocational education characteristics in the process of preparing the basic knowledge and new technologies combine t.

paperback. Condition: New. Paperback. Pub Date: 2012 Pages: 178 Language: Chinese Publisher: China Light Industry Press of outstanding foreign food science and engineering textbook: Food technology experimental guidance many types of food involved. the type of comprehensive and systematic introduction of fruits and vegetables. salad. meat. eggs. milk. aquatic products. candy. drinks and other food processing and production principles and detailed product preparation and quality evaluation methods. This book can be used.

paperback. Condition: New. Language:Chinese.Paperback.Pub Date:2020-12-01 Pages:304 Publisher:China Light Industry Press Food Technology and Economics is an undergraduate textbook for food majors. It is divided into three parts: principle. method and application. In the principle chapter. it mainly introduces the basic concepts. research objects. research procedures. and basic theories and elements of food technical and economic analysis; Deterministic analysis. project financial evaluation. project national economic e.

paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2014-8-1 Pages: 269 Publisher: China Light Industry Press Cereals. Oils and Products Inspection introduces the rice. water. wheat. corn. soybeans and other raw materials. refined grain quality inspection. grain storage quality testing. as well as grain and oil quality requirements and test methods and product packaging materials commonly used. The book is divided into nine chapters contents of this course. students can master the pretreatment collection. .

paperback. Condition: New. Paperback. Pub Date: 2012 07 Pages: 394 Language: English Publisher: Science Press regular higher education Twelfth Five-Year Plan textbook Food Science and Engineering textbook series: horticultural products storage marketing study mining financial horticultural products horticultural products. storage. transportation and marketing in one system introduced postharvest physiology and pathology. storage technology. the commercialization of processing and marketing distribution and marketing of.

paperback. Condition: New. Language:Chinese.Food Packaging higher education second five planning materials. food science and engineering textbook series.

paperback. Condition: New. Paperback. Pub Date: 2011 08 Pages: 393 in Publisher: China Light Industry Press food industry production contains many physical operation - unit operations involved in many food products. semi-finished production and processing of raw materials in the production process. The operation of these units must meet the characteristics of food materials. such as heat-sensitive. easy to oxidative deterioration. the perishable and multi-solid. liquid. or even non-Newtonian fluid characteristics. to f.

paperback. Condition: New. Paperback. Pub Date: 2021-07-01 Pages: 231 Language: Chinese Publisher: China Medical Science and Technology Press Practical Fermentation Engineering Technology (2nd Edition) / Higher Vocational Education Pharmacy and Food and Drug Specialty Fourth Round Textbook is One of the fourth round of textbooks for pharmacy and food and drug majors in higher vocational education was compiled based on the basic requirements and course characteristics of the fermentation engineering technology syllabus.

paperback. Condition: New. Paperback. Pub Date :2014-02-01 Pages: 471 Language: Chinese Publisher: Science Press fermented food technology higher education Twelfth Five-Year Plan textbook Food Science and Engineering textbook series is divided into 15 chapters. cover food fermentation common technology. the basic theory of traditional fermented foods and modern fermented food. basic technology. involving a variety of fermented food products. including fermented food waste processing enterprises. and strive for agricult.

paperback. Condition: New. Paperback. Pub Date: 2019-01-01 Pages: 90 Language: Chinese Publisher: Zhejiang Industrial and Commercial University Press food product development. virtual simulation shows works and equipment construction of new food product development. virtual simulation platform. the specific presentation device the following procedure and features: (1) simulation operations. on the computer in 3D .

paperback. Condition: New. Paperback. Pub Date: 2017-04-01 Pages: $number Language: Chinese Publisher: Chinese Forestry publishing House Food Technology is an applied science to study food processing and preservation. and it is one of the important pillars of food industry. Food technology. general higher education Food Science and Engineering Thirteen-Five planning textbook combined with teaching practice .

paperback. Condition: New. Paperback. Pub Date: 2020-12-01 Pages: 193 Language: Chinese Publisher: Science Press Food Bioresources/Food Science and Engineering Series Planning Textbook systematically introduces the chemical composition and morphological structure of food biological resources . Resource types. main edible parts and nutritional characteristics. etc.?The main content includes the chemical and molecular composition. cell structure and function of life; the morphological structure of food plant resources. t.

paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2017-06-01 Pages: $number Publisher: China Light Industry Publishing House This book introduces the significance. content. characteristics and requirements of the course. and expounds the basic theory of food-specific grease. Major animal and vegetable oils and fats raw materials. processing technology. products and testing technology system and other content. This book is mainly used for .

paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2020-04-01 Publisher: China Light Industry Press Food Process Engineering (Specialized Textbook for Colleges and Universities) separately from the application of mathematical tools. reaction kinetics. food rheology. computational fluid dynamics. heat transfer ( Freezing). mass transfer and other perspectives. introduce the use of mathematical tools and models. informatization and intelligent tools in food process engineering research. supplemented by a la.

paperback. Condition: New. Paperback. Pub Date: 2018-06-01 Pages: 246 Language: Chinese Publisher: The main content of the book publishing industry and commerce. Zhejiang University. including traditional rice products. bakery products. confectionery products. beverages and dairy products. meat and aquatic products. typical fermentation product development and processing of food and other basic principles of cognitive. material characterization. critical process optimization .