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Τόποι Πληροφοριών για την Επεξεργασία Τροφίμων

Advances in Food Engineering

American Frozen Food Institute

An overview of the fermentation process 

Bad Bug Book: Clostridium botulinum

Basic Refrigeration Principles

British Frozen Food Federation

Calculating Water Activity of Dry Food Mixtures

Calculation of Freezing Time and Load

Centre for Food Technology

Commercial Refrigeration

Correlations for Convective Heat Transfer

Curing Meat & Poultry Products

European Commission's Food Irradiation page

Evaporation and Dehydration

Evaporators

Falling Film Evaporators in the Food Industry

Fluidized Beds

Food Engineering

Food Engineering: Teaching Resource, Dr. J. Steffe, Michigan State University

Food Extrusion Lesson

Food Irradiation: The Treatment of Foods with Ionizing Radiation

Food Plant Engineering

Food Preservation

Food Preservation by Radiation Processing

Food Preservatives

Food Processing Industry Portal

Food Processing: General

Food Processing: Meat and Seafood

Food Product Design

Food Production Daily

Food Refrigeration & Process - Engineering Research Centre

FoodTechInfo: Food Technology Information Sources

Freeze Drying 101

Freeze Drying Principles

Freeze-drying

Freezing of Foods

Frying

Fundamentals of Reverse Osmosis & Ion Exchange

Heat and Mass Transfer in Food Processing, Dr. R. P. Singh, University of California, Davis

Heat Preservation

Heat transfer

High Pressure Processing

High Pressure Processing of Foods: Overview

Hydrocolloids

IFIS - Pulsed electric power in food preservation

Introduction to Food engineering  U Alberta

Kinetics of Microbial Inactivation for Alternative Food Processing Technologies

Lecture Notes on Evaporation

Meat and Poultry Online

Microwave Heating

Minimal Processing Technologies in the Food Industry

Nitrates and Nitrites in Food and Water

Notes on Evaporation

Options for Food Dehydration

Pervaporation: An Overview

Spray dryers

Spray Drying

Spray-drying Fruit & Vegetable Juice

Teaching Resources in Food Engineering by R Paul Singh

Teaching Resources rpaulsingh.com

Thawing and Tempering of Food

The Basics of Cooling Food

The Fundamentals of Heat Exchangers

The Tomato Page

Theoretical Aspects of Freezing

U in Heat Exchangers

UHT

Unit Operations in Food Processing

Water activity

Water Analyser

Water dielectric and microwave radiation

Water in Food Systems

What Is Reverse Osmosis?




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