Univerzitní knihovna OU - Úplné zobrazení záznamu

part SECTION I Drying Processes and Technologies -- chapter 1 Main Current Vegetable Drying Technology I: Hot Airow Drying and Related Combination Drying -- chapter 2 Main Current Vegetable Drying Technology II: Freeze-Drying and Related Combined Drying -- chapter 3 Highly Efcient Vegetable Drying Technology I: Microwave and Radio Frequency Drying of Vegetables -- chapter 4 Highly Efcient Vegetable Drying Technology II: Infrared Radiation Drying and Related Combination Drying -- chapter 5 Highly Efcient Vegetable Drying Technologies III: Ultrasound-Assisted Drying -- chapter 6 Smart Drying Technology for Vegetable Products -- chapter 7 Foam-Mat Drying of Vegetables -- part SECTION II: Drying of Specific Vegetable Products -- chapter 8 Drying of Herbs and Spices -- chapter 9 Drying of Vegetable Snacks -- chapter 10 Drying of Edible Flowers -- chapter 11 Drying of Mushrooms -- part SECTION III: Changes in Properties during Vegetable Drying -- chapter 12 Pigments and Nutrients during Vegetable Drying Processes, Dried Products Storage, and Their Associated Color Changes -- chapter 13 Instant Controlled Pressure Drop as a Process of Texturing/ Sterilizing Vegetables, Improving upon Conventional Drying Methods -- chapter 14 Aroma Aspects of Fresh and Dried Vegetables -- part SECTION IV: Others (Modeling, Measurements, Packaging, and Safety of Dried Vegetables and Vegetable Products) -- chapter 15 Vegetable Dryer Modeling -- chapter 16 Numerical Modeling of Morphological Changes of Food Plant Materials during Drying -- chapter 17 Nondestructive Measurement of Quality Parameters of Vegetables during Drying by Optical Sensing Technology -- chapter 18 Computer Vision and Its Applications for Drying of Vegetables -- chapter 19 Novel Packaging of Dried Vegetable Products -- chapter 20 Microbiology and Safety of Dried Vegetables.

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