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Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality / / by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
| Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality / / by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown |
| Autore | Joardder Mohammad U.H |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (81 p.) |
| Disciplina | 641.44 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food—Biotechnology
Biochemistry Chemistry, Organic Food Science Biochemistry, general Organic Chemistry |
| ISBN | 3-319-23045-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Food as a Material -- Pore Formation and Evolution During Drying -- Factors Affecting Porosity -- Effect of Porosity on Drying Kinetics and Food Properties -- Relationship between Drying Conditions, Pore Characteristics and Food Quality -- Concluding Remarks. |
| Record Nr. | UNINA-9910254046903321 |
Joardder Mohammad U.H
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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State of Bound Water: Measurement and Significance in Food Processing / / by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud
| State of Bound Water: Measurement and Significance in Food Processing / / by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud |
| Autore | Joardder Mohammad U.H |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (150 pages) |
| Disciplina | 664.07 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 3-319-99888-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1- Introduction -- Chapter 2- Water in foods -- Chapter 3- Characteristics of bound water -- Chapter 04- Bound Water Measurement Techniques -- Chapter 5- Challenges in Bound water measurement -- Chapter 6- Bound water Removal Techniques -- Chapter 7- Significance of Bound water measurement -- Chapter 8- Conclusion -- Index. |
| Record Nr. | UNINA-9910337930003321 |
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Joardder Mohammad U.H
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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