Register
Log In
Home
Browse Content
Advanced Search
About CRCnetBASE
Subject Collections
How to Subscribe
Librarian Resources
News & Events
Free Trial
About this Book
Search
Download to Citation Mgr
View Abstracts
Add to Bookshelf
Email
VII
Front MatterAbstract - Hi-Res PDF (408 KB) - PDF w/links (340 KB)
1
Chapter 1. Dehydration of FoodsMonica Araya-FariasAbstract - Hi-Res PDF (593 KB) - PDF w/links (629 KB)
37
Chapter 2. Glass-Transition Based Approach in Drying of FoodsBenu Adhikari, Bhesh BhandariAbstract - Hi-Res PDF (541 KB) - PDF w/links (576 KB)
63
Chapter 3. Application of ImageAnalysis in Food DryingMaturada Jinorose, Angelique Leonard, Silvia Blacher, Sakamon DevahastinAbstract - Hi-Res PDF (1512 KB) - PDF w/links (1014 KB)
97
Chapter 4. Dehydration andMicrostructureMohammad Shafi ur RahmanAbstract - Hi-Res PDF (694 KB) - PDF w/links (507 KB)
123
Chapter 5. Convective Dryingof FoodsMaria Elena Carrin, Guillermo Hector CrapisteAbstract - Hi-Res PDF (523 KB) - PDF w/links (558 KB)
153
Chapter 6. Advances in Spouted Bed Drying of FoodsO. P. Taranto, S. C. S. RochaAbstract - Hi-Res PDF (1125 KB) - PDF w/links (1043 KB)
187
Chapter 7. Application andDevelopment of OsmoticDehydration Technologyin Food ProcessingJohn Shi, Sophia Jun XueAbstract - Hi-Res PDF (530 KB) - PDF w/links (459 KB)
209
Chapter 8. Fundamentals andTendencies in Freeze-Drying of FoodsJ. I. LombranaAbstract - Hi-Res PDF (928 KB) - PDF w/links (861 KB)
237
Chapter 9. Rehydration and Reconstitution of FoodsAlejandro Marabi, I. Sam SaguyAbstract - Hi-Res PDF (1382 KB) - PDF w/links (882 KB)
285
Chapter 10. Dehydration Processesfor Nutraceuticals and Functional FoodsSusan D. St. George, Stefan CenkowskiAbstract - Hi-Res PDF (534 KB) - PDF w/links (569 KB)
315
Chapter 11. Drying ofMicroorganisms forFood ApplicationsJanusz AdamiecAbstract - Hi-Res PDF (937 KB) - PDF w/links (822 KB)
355
Chapter 12. Dryer ModelingBertrand Broyart, Catherine Bonazzi, Francis CourtoisAbstract - Hi-Res PDF (878 KB) - PDF w/links (909 KB)
401
Chapter 13. Nonconventional Heating Sources during DryingG. S. Vijaya Raghavan, Valerie OrsatAbstract - Hi-Res PDF (776 KB) - PDF w/links (464 KB)
423
Chapter 14. Energy Aspects inFood DehydrationTadeusz KudraAbstract - Hi-Res PDF (575 KB) - PDF w/links (589 KB)
447
Chapter 15. Novel Food Dryers andFuture PerspectivesAbstract - Hi-Res PDF (505 KB) - PDF w/links (532 KB)
