High Pressure Fluid Technology for Green Food Processing
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, re
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Tiziana Fornari Roumiana P. Stateva Editors
High Pressure Fluid Technology for Green Food Processing
Food Engineering Series Series Editor Gustavo V. Barbosa-Ca´novas, Washington State University, USA Advisory Board Jose´ Miguel Aguilera, Catholic University, Chile Kezban Candogˇan, Ankara University, Turkey J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjo¨ Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
More information about this series at http://www.springer.com/series/5996
Tiziana Fornari • Roumiana P. Stateva Editors
High Pressure Fluid Technology for Green Food Processing
Editors Tiziana Fornari Institute of Food Science Research (CIAL) Universidad Aut onoma de Madrid Madrid, Spain
Roumiana P. Stateva Institute of Chemical Engineering Bulgarian Academy of Sciences Sofia, Bulgaria
ISSN 1571-0297 ISBN 978-3-319-10610-6 ISBN 978-3-319-10611-3 (eBook) DOI 10.1007/978-3-319-10611-3 Springer Cham Heidelberg New York Dordrecht London Library of Congress Control Number: 2014953585 © Springer International Publishing Switzerland 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any erro
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