Del i serien SpringerBriefs in Applied Sciences and Technology

Vacuum Drying for Extending Food Shelf-Life

Häftad, Engelska, 2014

699 kr

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In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Produktinformation

Utgivningsdatum2014-07-24
Mått155 x 235 x 6 mm
Vikt143 g
FormatHäftad
SpråkEngelska
SerieSpringerBriefs in Applied Sciences and Technology
Antal sidor72
Upplaga2014
FörlagSpringer International Publishing AG
ISBN9783319082066

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Dr Felipe Reis is Professor and Chair of the Food Technician Course at Instituto Federal do Paraná. He is a Food Engineer and has more than ten years research experience on vacuum drying of foods. He is continuously preparing and publishing scientific material in the Food Engineering area.Dr Maria Lucia Masson is a Professor and Researcher at the Chemical Engineering Department of the Federal University of Paraná. In addition, she is Professor and Advisor at the Graduate Program of Food Engineering (PPGEAL) at the same institution. She is continuously conducting and publishing studies in the Food Engineering area.