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Biographie et livres de Francisco J. Barba

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Prof. Francisco J. Barba earned his European PhD thesis in 2011 (extraordinary doctorate award) from the Universitat de València. He has been granted with different predoctoral and postdoctoral fellowships like Marie Curie IEF. Dr. Barba is an international benchmark in the field of innovative food processing technologies and in particular in the use of pulsed electric fields, supercritical fluids, ultrasound, accelerated extraction with solvents, etc. for different food applications.
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Dernière parution

Téléchargez le livre : Fermentation Processes: Emerging and Conventional Technologies
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Fermentation Processes: Emerging and Conventional Technologies

Francisco J. Barba , Mohamed Koubaa , Shahin Roohinejad

Wiley-Blackwell

2021-02-11

PDF, ePub

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles...

200,40 €

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Ebooks de Francisco J. Barba en PDF et EPUB

1 Livre(s)
Télécharger le livre : More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
Francisco J. Barba , José Manuel Lorenzo , Paulo E. S. Munekata , Fidel Toldrá
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel,...

Editeur : Springer
Parution : 2019-01-31

PDF, ePub

94,94 €