TY  - GEN
AU  - Ratti,Cristina
TI  - Advances in food dehydration
SN  - 978-1-4200-5252-7
U1  - 664.0284 / R17A 
PY  - 2009///
CY  - Boca Raton 
PB  - Crc Press
KW  - Conservacion de alimentos
KW  - Deshidratacion de alimentos
KW  - Industrias alimenticias
N1  - 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
ER  -