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A Closer Look at Homogenization

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Title: A Closer Look at Homogenization
Description: This book includes seven chapters about homogenization fundamentals. Chapter one describes the basic homogenization principles. Chapter two provides data related to the asymptotic expansion methods in homogenization. Chapter three summarizes the ultrasonic homogenization in the food industry. Chapter four presents the selected studies that illustrate the evolution and the state of the art in mathematical and computational modeling applied to the homogenization of grain storage conditions. Chapter five highlights the effect of high-pressure homogenization on the quality characteristics of meat and meat products. Chapter six details the impact of high-pressure homogenization on milk and dairy products. Chapter seven discusses the importance of homogenization on plant-based oils and fats.
Authors: Gulcin Yildiz
Resource Type: eBook.
Subjects: Agricultural processing, Food industry and trade, Mixing, Dairy processing
Categories: TECHNOLOGY & ENGINEERING / Food Science / General
Database: eBook Collection (EBSCOhost)
FullText Links:
  – Type: ebook-pdf
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  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
An: 3843490
RelevancyScore: 1123
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1122.83581542969
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: A Closer Look at Homogenization
– Name: Abstract
  Label: Description
  Group: Ab
  Data: This book includes seven chapters about homogenization fundamentals. Chapter one describes the basic homogenization principles. Chapter two provides data related to the asymptotic expansion methods in homogenization. Chapter three summarizes the ultrasonic homogenization in the food industry. Chapter four presents the selected studies that illustrate the evolution and the state of the art in mathematical and computational modeling applied to the homogenization of grain storage conditions. Chapter five highlights the effect of high-pressure homogenization on the quality characteristics of meat and meat products. Chapter six details the impact of high-pressure homogenization on milk and dairy products. Chapter seven discusses the importance of homogenization on plant-based oils and fats.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Gulcin+Yildiz%22">Gulcin Yildiz</searchLink>
– Name: TypePub
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  Group: TypPub
  Data: eBook.
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  Data: <searchLink fieldCode="DE" term="%22Agricultural+processing%22">Agricultural processing</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry+and+trade%22">Food industry and trade</searchLink><br /><searchLink fieldCode="DE" term="%22Mixing%22">Mixing</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink>
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 664
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Agricultural processing
        Type: general
      – SubjectFull: Food industry and trade
        Type: general
      – SubjectFull: Mixing
        Type: general
      – SubjectFull: Dairy processing
        Type: general
    Titles:
      – TitleFull: A Closer Look at Homogenization
        Type: main
  BibRelationships:
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      – PersonEntity:
          Name:
            NameFull: Gulcin Yildiz
      – PersonEntity:
          Name:
            NameFull: Gulcin Yildiz
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      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2024
            – D: 03
              M: 05
              Type: profile
              Y: 2024
          Identifiers:
            – Type: isbn-print
              Value: 9798891136564
            – Type: isbn-electronic
              Value: 9798891136694
          Titles:
            – TitleFull: A Closer Look at Homogenization
              Type: main
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