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Thermodynamics of Phase Equilibria in Food Engineering
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Thermodynamics of Phase Equilibria in Food Engineering

Camila Gambini Pereira
$3,500.00

Editorial: ELSEVIER

Edición: 1

Isbn : 9780128115565

Año: 2018

Páginas: 682

Pasta : Blanda

Item #: 1829


Sinopsis
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component.

Agenda

  • 21
    Feb

    FERIA DEL LIBRO 2019 PREPA 3

    Av Ingeniero Eduardo Molina 7342, Constitución de la República, 07469 Ciudad de México, CDMX
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    Feb

    Feria prepa 5 ”Jose Vasconselos”

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  • 11
    Feb

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    PREPA 4 Plantel “vidal Castañeda y Najera”Av Observatorio 170, Observatorio, 11860 Ciudad de México, CDMX
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