Food science and technology.
Scienza e tecnologia degli alimenti.
Author(s) : QUAGLIA G.
Type of monograph: Other
Summary
After reviewing the properties of nutrients, food composition and physico-chemical properties, the book describes the theoretical and technical aspects of heat treatments, low-temperature processes (cooling, freezing, freeze-drying, etc.), and chemical and biotechnological treatments. Certain chapters deal with food additives, deteriorations and the evaluation of the nutritive value of foodstuffs.
Details
- Original title: Scienza e tecnologia degli alimenti.
- Record ID : 1994-1337
- Languages: Italian
- Publication: Chiriotti - Italy/Italy
- Publication date: 1992
- Source: Source: 538 p. (17.5 x 24.5); fig.; tabl.; index.
- Document available for consultation in the library of the IIR headquarters only.
-
Fibre content of white asparagus after cold sto...
- Author(s) : BERNALTE GARCIA M. J., HERNANDEZ MENDEZ M. T., CARBALLO GARCIA B. M.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 261
View record
-
Convenience food quality according to different...
- Author(s) : KORCZAK J., KIJOWSKI J.
- Date : 1993
- Languages : English
- Source: Przemysl Spozywczy - vol. 47 - n. 9
View record
-
Recent developments in the hybridization of the...
- Author(s) : NWANKWO C. S., OKPOMOR E. O., DIBAGAR N., WODECKI M., ZWIERZ W., FIGIEL A.
- Date : 2023/09
- Languages : English
- Source: Foods - vol. 12 - 18
- Formats : PDF
View record
-
A comparison of frozen food with fresh products...
- Author(s) : ZITTERMANN A.
- Date : 1991/12
- Languages : German
- Source: Tiefkühl-Rep. - vol. 19
View record
-
COMPARATIVE COST OF FREEZE-DRIED PRODUCTS.
- Author(s) : CHIACCHIERINI E.
- Date : 1989
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 18 - n. 6
View record