Osmotic Dehydration and Vacuum Impregnation

Osmotic Dehydration and Vacuum Impregnation

Author: Pedro Fito

Publisher: CRC Press

ISBN: 9780429524882

Category: Technology & Engineering

Page: 336

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This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Elaboración Artesanal de Vino de Frutas
Language: es
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Authors: Marcos González
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Type: BOOK - Published: - Publisher: Marcos González

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Authors: Marcos González
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Type: BOOK - Published: - Publisher: Bib. Orton IICA / CATIE

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This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
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While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production
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