LEADER 03673nam 22005655 450 001 9910254046003321 005 20200704073834.0 010 $a981-10-0442-0 024 7 $a10.1007/978-981-10-0442-1 035 $a(CKB)3710000000873207 035 $a(DE-He213)978-981-10-0442-1 035 $a(MiAaPQ)EBC5579569 035 $a(PPN)195508890 035 $a(EXLCZ)993710000000873207 100 $a20160901d2016 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aIntroduction to Food Manufacturing Engineering /$fby Tze Loon Neoh, Shuji Adachi, Takeshi Furuta 205 $a1st ed. 2016. 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2016. 215 $a1 online resource (XI, 179 p. 110 illus., 45 illus. in color.) 311 $a981-10-0441-2 327 $aChapter 1. Contribution of Food Engineering to Everyday Meals -- Chapter 2. Bookkeeping of A Process -- Chapter 3. Wheat Flours and Their Derived Products -- Chapter 4. Instant Coffee -- Chapter 5. Mayonnaise and Margarine -- Chapter 6. Food and Microorganisms -- Appendix. 330 $aThis book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided. 606 $aFood?Biotechnology 606 $aBiochemical engineering 606 $aBiology?Technique 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C12029 606 $aBiological Techniques$3https://scigraph.springernature.com/ontologies/product-market-codes/L28000 615 0$aFood?Biotechnology. 615 0$aBiochemical engineering. 615 0$aBiology?Technique. 615 14$aFood Science. 615 24$aBiochemical Engineering. 615 24$aBiological Techniques. 676 $a664 700 $aNeoh$b Tze Loon$4aut$4http://id.loc.gov/vocabulary/relators/aut$01059895 702 $aAdachi$b Shuji$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aFuruta$b Takeshi$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254046003321 996 $aIntroduction to Food Manufacturing Engineering$92509389 997 $aUNINA LEADER 01264nas 2200397 c 450 001 9910896081603321 005 20250513225458.0 035 $a(CKB)110985822450308 035 $a(OCoLC)724487326 035 $a(OCoLC)609874272 035 $a(DE-101)1010022911 035 $a(DE-599)ZDB2594286-4 035 $a(EXLCZ)99110985822450308 100 $a20110214a19519999 |y | 101 0 $ager 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aDeutsche Geodätische Kommission bei der Bayerischen Akademie der Wissenschaften$hReihe A$iTheoretische Geodäsie 210 31$aMu?nchen$cVerl. d. Bayer. Akad. d. Wiss.$d1951- 215 $aOnline-Ressource 300 $aGesehen am 27.02.2018 311 08$a0065-5309 517 1 $aDeutsche Geoda?tische Kommission bei der Bayerischen Akademie der Wissenschaften / A 517 3 $aTheoretische Geoda?sie 608 $aMonografische Reihe$2gnd-content 676 $a000 676 $a550 801 0$b0355 801 1$bDE-101 801 2$b9999 906 $aJOURNAL 912 $a9910896081603321 996 $aDeutsche Geoda?tische Kommission bei der Bayerischen Akademie der Wissenschaften$94255589 997 $aUNINA