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Current Drying Processes
The drying stage is important in biotechnological and chemical processes because it allows the pretreatment of feedstocks with different moisture contents for their physical or chemical transformation. Drying also enables the post-treatment of products for their final presentation and packaging, thus having wide application in the food, agro-industrial, pharmaceutical, and chemical industries. Current Drying Processes presents recent advances in the development of drying operations through the presentation of chapters dealing with theoretical and experimental aspects of different technologies, namely solar, convective, fluidized, and ultrasonic drying, for organic and inorganic materials.
El diálogo interdisciplinario en las IES: proyectos, retos y alcances
Esta colección es un esfuerzo por compilar los trabajos académicos realizados por la comunidad de este centro universitario y una muestra de que las disciplinas que conforman el saber humano están vinculadas, unidas por la noble intención de poner la destreza y el saber al servicio de la sociedad. En este primer volumen, académicos analizan diversos temas: Margarita Hernández Ortiz y Martha Alejandra Gutiérrez Gómez coordinan este esfuerzo y describen la interdisciplinariedad en nuestro centro universitario. David Alejandro López de la Mora explora las ventajas del uso de la nanotecnología en el campo médico, específicamente para el tratamiento de heridas no traumáticas. Aimée ...
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Encyclopedia of Artificial Intelligence
"This book is a comprehensive and in-depth reference to the most recent developments in the field covering theoretical developments, techniques, technologies, among others"--Provided by publisher.
Super and Nutraceutical Foods
"Superfoods have been used for human consumption for centuries. These foods provide an important amount of essential nutrients and energy. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten in their fresh form in producing regions, but seasonality is an important limiting issue. Traditional processing technologies have been used to assure supply for the whole year, and innovative processing technologies have been developed to reach bigger markets. In this book, the authors provide information about nutritional aspects of the described foods. Additionally, the different functional properties of each ...
