Ratti, Cristina <br/><br/>
Advances in food dehydration 

 - 467 páginas 
 -  Papel 
<br/><br/>Advances in spouted bed dryimg of foods, cap.6 Application and development of osmotic dehydration technology in food processing, cap.7 Application of image analysis in food drying, cap.3 Convective drying of foods, cap.5 Dehydration and microstructure, cap.4 Dehydration of foods, general concepts, cap.1 Dehydration processes for nutraceuticals and functional foods, cap.10 Dryer modeling, cap.12 Drying of microorganisms for food applications, cap.11 Energy aspects in food dehydration, cap.14 Fundamentals and tendencies in freeze-drying of foods, cap.8 Glass-transition based approach in drying of foods, cap.2 Nonconventional heating sources during drying, cap.13 Novel food dryers and future perspectives, cap.15 Rehydration and reconstitution of foods, cap.9 
<br/><br/><label>ISBN: </label>978-1-4200-5252-7 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Conservacion de alimentos<br/>Deshidratacion de alimentos<br/>Industrias alimenticias
<br/><br/><label>Dewey Class. No.: </label>664.0284 / R17A