الفهرس الالي لمكتبة كلية العلوم و علوم التكنولوجيا
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Membrane Processing / A. Y. Tamime
Titre : Membrane Processing : Dairy and Beverage Applications Type de document : texte imprimé Auteurs : A. Y. Tamime, Auteur ; R. K. Robinson Editeur : Chichester, West Sussex, U.K. : Wiley Importance : XVII-350 p. Présentation : ill. Format : 25 cm. ISBN/ISSN/EAN : 978-1-4443-3337-4 Prix : 180.97 Eu Note générale : ASIN : B00B9REQV2
Éditeur : Wiley-Blackwell; 1er édition (12 décembre 2012)
Langue : Anglais
Taille du fichier : 18245 KB
Synthèse vocale : Activée
Lecteur d’écran : Pris en charge
Confort de lecture : Activé
X-Ray : Non activée
Word Wise : Non activé
Nombre de pages de l'édition imprimée : 375 pagesLangues : Anglais (eng) Mots-clés : membrane processes membrae fouling wastewater liquid milk fermented milks cheese whey powders further fruit juices beer wine Index. décimale : 670 Génie Industriel Résumé : In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.
The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on–farm concentration of milk as a pre–treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes.
Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in–depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up–to–date and advanced volume yet published on this crucially important topic.
Biographie de l'auteur
A.Y. Tamime is a Consultant in Dairy Science andTechnology, Ayr, UK. He is the Series Editor of the SDT sTechnical Book Series.Note de contenu : index Membrane Processing : Dairy and Beverage Applications [texte imprimé] / A. Y. Tamime, Auteur ; R. K. Robinson . - Chichester, West Sussex, U.K. : Wiley, [s.d.] . - XVII-350 p. : ill. ; 25 cm.
ISBN : 978-1-4443-3337-4 : 180.97 Eu
ASIN : B00B9REQV2
Éditeur : Wiley-Blackwell; 1er édition (12 décembre 2012)
Langue : Anglais
Taille du fichier : 18245 KB
Synthèse vocale : Activée
Lecteur d’écran : Pris en charge
Confort de lecture : Activé
X-Ray : Non activée
Word Wise : Non activé
Nombre de pages de l'édition imprimée : 375 pages
Langues : Anglais (eng)
Mots-clés : membrane processes membrae fouling wastewater liquid milk fermented milks cheese whey powders further fruit juices beer wine Index. décimale : 670 Génie Industriel Résumé : In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.
The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on–farm concentration of milk as a pre–treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes.
Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in–depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up–to–date and advanced volume yet published on this crucially important topic.
Biographie de l'auteur
A.Y. Tamime is a Consultant in Dairy Science andTechnology, Ayr, UK. He is the Series Editor of the SDT sTechnical Book Series.Note de contenu : index Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ST3263 670/30.1 Ouvrage Faculté des Sciences et de la Technologie 600 - Technologie (Sciences appliquées) Exclu du prêt Engineering Aspects of Food Biotechnology / José A. Teixeira
Titre : Engineering Aspects of Food Biotechnology Type de document : document électronique Auteurs : José A. Teixeira, Auteur ; A. Antonio, Editeur : Boca Raton, FL : CRC Press Année de publication : 2014 Importance : XIX-463 p. Présentation : ill. couv. en coul. Format : 24 cm 15 cm ISBN/ISSN/EAN : 978-0-444-63679-9 Prix : 80,35 € Note générale : Éditeur : Routledge; Reprint édition (23 octobre 2017)
Langue : Anglais
Broché : 488 pages
ISBN-10 : 1138199761
ISBN-13 : 978-1138199767
Poids de l'article : 454 g
Dimensions : 15.6 x 2.79 x 23.4 cmLangues : Anglais (eng) Mots-clés : biotechnology food food processing meet membran chromatography coffee beer Index. décimale : 660 Génie chimique technologies connexes Résumé : Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.
The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues―consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.
In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.Note de contenu : index Engineering Aspects of Food Biotechnology [document électronique] / José A. Teixeira, Auteur ; A. Antonio, . - Boca Raton, FL : CRC Press, 2014 . - XIX-463 p. : ill. couv. en coul. ; 24 cm 15 cm.
ISBN : 978-0-444-63679-9 : 80,35 €
Éditeur : Routledge; Reprint édition (23 octobre 2017)
Langue : Anglais
Broché : 488 pages
ISBN-10 : 1138199761
ISBN-13 : 978-1138199767
Poids de l'article : 454 g
Dimensions : 15.6 x 2.79 x 23.4 cm
Langues : Anglais (eng)
Mots-clés : biotechnology food food processing meet membran chromatography coffee beer Index. décimale : 660 Génie chimique technologies connexes Résumé : Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.
The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues―consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.
In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.Note de contenu : index Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ST3262 660/01.1 Ouvrage Faculté des Sciences et de la Technologie 600 - Technologie (Sciences appliquées) Exclu du prêt