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Ciência e Tecnologia do Açúcar

Ciência e Tecnologia do Açúcar

Octavian Barna / Octavian Baston

129,81 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209561429
129,81 €
IVA incluido
Disponible

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Sobre IBD

Ciência e Tecnologia do Açúcar. Açúcar da Beterraba Sacarina pretende ser um manual e não um livro de consulta para os seguintes leitores: estudantes de alimentação, químicos especializados em açúcar de beterraba e tecnólogos especializados em açúcar de beterraba. O nosso objetivo é melhorar o conhecimento sobre o processamento da beterraba sacarina para produzir diferentes qualidades de açúcar. Revisamos e explicamos a teoria de fenômenos específicos que ocorreram na beterraba sacarina, no processamento de suco fino e espesso, etc. Em dois capítulos distintos, analisamos a produção de açúcar HACCP e a microbiologia do processamento da beterraba sacarina. No livro, tentamos explicar a terminologia e usar os termos corretos para uma melhor compreensão da tecnologia do açúcar.

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