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Showing 1 - 12 of 12 results for “pierre schuck”
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  • Handbook of Food Powders

    Processes and Properties

    Edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition ... Read more

    $247.49 USD

  • Drying in the Dairy Industry

    From Established Technologies to Advanced Innovations

    Edited by Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet ...
    Series series Advances in Drying Science and Technology
    With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now ... Read more

    $65.99 USD

  • Handbook of Food Science and Technology 3

    Food Biochemistry and Technology

    Edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule ...
    This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of ... Read more

    $142.00 USD

  • Handbook of Food Science and Technology 2

    Food Process Engineering and Packaging

    by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule ...
    This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des ... Read more

    $142.00 USD

  • Handbook of Food Powders

    Processes and Properties

    Edited by Pierre Schuck, Nidhi Bansal, Bhesh Bhandari, Min Zhang ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional ... Read more

    $283.49 USD

  • Handbook of Food Science and Technology 1

    Food Alteration and Food Quality

    Edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé ...
    This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.Presented across three parts, the ... Read more

    $142.00 USD

  • Analytical Methods for Food and Dairy Powders

    by Pierre Schuck, Romain Jeantet, Anne Dolivet ...
    Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food ... Read more

    $179.00 USD

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  • Ozone in Food Processing

    Edited by Colm O'Donnell, Brijesh K. Tiwari, P. J. Cullen, Rip G. Rice ...
    This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various ... Read more

    $199.00 USD

  • Methodology and Technology for Power System Grounding

    by Jinliang He, Rong Zeng, Bo Zhang ...
    Series series IEEE Press
    Grounding is the fundamental measures to ensure the safe operation of power systems, including power apparatus and control/monitoring systems, and guarantee the personal safety. Grounding technology is an interdiscipline involving electrical engineering, high voltage technology, electric safety, electromagnetics, numerical analysis, and geological explorationMethodology and Technology for Power ... Read more

    $140.99 USD

  • Spray Drying Techniques for Food Ingredient Encapsulation

    by C. Anandharamakrishnan, Padma Ishwarya S. ...
    Series series Institute of Food Technologists Series
    Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last ... Read more

    $181.00 USD

  • Green Extraction of Natural Products

    Theory and Practice

    Edited by Farid Chemat, Jochen Strube ...
    Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original ... Read more

    $151.00 USD

  • Microencapsulation in the Food Industry

    A Practical Implementation Guide

    Edited by Robert Sobel ...
    Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into ... Read more

    $224.99 USD