» Từ khóa: food technology

Study on the Chitosan Sericin film for food application: Graduation project of Food technology/ Nguyen Huu Cuong, Tran Hai Linh; Pham Khanh Dung (Advisor). -- Ho Chi Minh City: Ho Chi Minh City University of technology and education, 2024 Call no. : CTP-16 664.028 N573-C973

 78 p hcmute 20/12/2024 11 2 Download

Từ khóa: Food packaging, Food technology, Preservation.

Calculation and Design Of A Factory Producing Chocolate With A Capacity Of 2200KG Per day: Graduation project of Food technology/ Le Minh Sang; Hoang Van Chuyen (Advisor). -- Ho Chi Minh City: Ho Chi Minh City University of technology and education, 2024 Call no. : CTP-16 664.153 L433-S225

 132 p hcmute 20/12/2024 10 3 Download

Từ khóa: Chocolate, Chocolate production, Cocoa Products, Food technology.

Design a factory for drying sliced mango at Capacity of 3000kg dried products per day: Faculty of high quality training Graduation's thesis of the Food Technology/ Huynh Vo Kien, Pham Le Quang Tri; Le Duc Trung (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2022

 176 p hcmute 11/04/2023 226 2 Download

Từ khóa: Drying slided mangoes, Food Technology.

The design of a snack production factory with a capacity of 3000 tons per year: Faculty of high quality training Graduation's thesis of the Food Technology/ Le To Quyen, Le Thi Thuy Nga; Hoang Van Chuyen (Supervisor) . -- Ho Chi Minh city: Ho Chi Minh city University of technology and education, 2021

 153 p hcmute 11/04/2023 207 3 Download

Từ khóa: Food Technology, Snack production factory

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 263 2 Download

Từ khóa: Fermented foods, Leadership, Technological innovations.

Gestion de la qualité en industrie alimentaire/ Ha Duyen Tu. -- H : Khoa học và Kỹ thuật, 2006 142tr ; 27cm Dewey Class no. : 664.07 -- dc 22 Call no. : 664.07 H111-T883

 11 p hcmute 18/05/2022 374 2 Download

Từ khóa: 1. Công nghệ thực phẩm -- Quản lý chất lượng. 2. Food technology -- Quality control.

Évaluation sensorielle des denrées alimenttaires/ Ha Duyen Tu. -- H : Khoa học và Kỹ thuật, 2006 172tr ; 27cm Dewey Class no. : 664.072 -- dc 22Call no. : 664.072 H111-T883

 5 p hcmute 17/03/2022 286 1 Download

Từ khóa: 1. Công nghệ thực phẩm -- Kỹ thuật đánh giá. 2. Chế biến thực phẩm -- Đánh giá cảm quan. 3. Food technology -- Sensory evaluation.

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and pubisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and pubishers have attempted to trace the copyright holder of all material reproduced in this publication and apologize to copyright holder if...

 6 p hcmute 28/08/2020 360 1 Download

Từ khóa: Food industry and trade -- Quality control, Food industry and trade, Quality control, Technological innovations.

Logos : Making a Strong Mark examines 150 logos from a wide variety of industries and provides designers with an endless array of insightful tips they can put to work immediately. The authors track the life cycle of each logo from its initial brief through the process to the final result. Additionally, scattered throughout the book are 15 sidebars that take a close look at logos that have been redesigned.

 5 p hcmute 19/08/2020 348 2 Download

Từ khóa: Arts and leisure -- Business and technology -- Health care -- Hotelsand restaurants -- Luxury, fashion and beauty -- Food and beverage Logos (Symbols) -- Design

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on...

 5 p hcmute 17/08/2020 416 2 Download

Từ khóa: Food industry and trade -- Mathematical models, Food industry and trade, High pressure (Technology), Processed foods, Mathematical models

The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

 17 p hcmute 14/08/2020 396 2 Download

Từ khóa: Food industry and trade -- Technological innovations, Food industry and trade, Food processing plants, Technological innovations

Chapter 1: Introduction: Problem-solving tools Chapter 2: Physical properties of food materials Chapter 3: Texture of food materials ......

 8 p hcmute 14/08/2020 397 3 Download

Từ khóa: Food industry and trade -- Technological innovations, Food processing plants, Technological innovations