Quá trình và thiết bị công nghệ hóa học & thực phẩm: Bài tập truyền khối/ Trịnh Văn Dũng. -- Tái bản lần thứ 8. -- TP.Hồ Chí Minh: Đại học Quốc gia TP. Hồ Chí Minh, 2022. - 161tr.; 27cm. Call no. : 660.28 T833-D916

 5 p hcmute 20/12/2024 6 0 Download

Bài tập kỹ thuật phản ứng/ Vũ Bá Minh. -- Tái bản lần thứ năm. -- Tp.HCM: Đại học Quốc gia Tp.Hồ Chí Minh, 2019. - 52tr.; 24cm Call no. : 660.04 V986-M664

 5 p hcmute 11/10/2023 902 13 Download

Các quá trình, thiết bị trong công nghệ hóa chất và thực phẩm - Tập 4: Phần riêng dưới tác dụng của nhiệt (Chưng luyện, hấp thụ, hấp phụ, trích ly, kết tinh, sấy)/ Nguyễn Bin. -- H.: Khoa học và Kỹ thuật, 2021. - 381tr.; 24cm Call no. : 660.28 N573-B612

 16 p hcmute 28/02/2023 942 23 Download

This practical, up-to-date survey is designed for a broad spectrum of biological and chemical scientists who are beginning to delve into modern enzymology. Enzymes, Second Edition explains the structural complexities of proteins and enzymes and the mechanisms by which exzymes perform their catalytic functions. The book provides illustrative examples from the contemporary literature to guide the reader through concepts and data analysis...

 13 p hcmute 23/02/2023 305 4 Download

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Held man demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This...

 24 p hcmute 23/02/2023 428 3 Download

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate Call no. : 664.153 L487

 16 p hcmute 23/02/2023 319 6 Download

Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional...

 11 p hcmute 23/02/2023 359 4 Download

'Handbook of Dairy Foods and Nutrition' examines the role of dairy products in diet and health, covering such as areas cardiovascular health, cancer, bone, and oral health. This new edition features a new chapter on dairy food and weight management as well as updated data, content, and references for all chapters. Call no. : 613.26 M647

 16 p hcmute 23/02/2023 304 7 Download

The Dairy Processing Handbook concentrates our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes. Get insights into processing technology and the entire chain – from pasteurization, homogenization and UHT treatment to filtration, automation, service systems, waste water treatment and many other aspects of modern dairy processing. Call no. : 637 D134

 4 p hcmute 23/02/2023 264 4 Download

This book is intended o provide the researchers as well as scientist with essential information about the new method of determining the rate of freezing water inside freezing product. This is extremely important technological parameter for determining the optimal freezing temperature of product. Results obtained are used to build and solve the multi-objective optimization problem of the freezing process in order to set up technological mode of...

 12 p hcmute 23/02/2023 249 3 Download

Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practicing food...

 14 p hcmute 23/02/2023 343 5 Download

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar...

 6 p hcmute 23/02/2023 264 2 Download