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169 results on '"Keshavan, A."'

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1. Environmental Issues in Food Engineering

2. An Engineering View of the Fate of Food in the Gastrointestinal Tract (GIT)

3. Thermal Processing of Foods

4. Elements of Heat Transfer

5. Elements of Mass Transfer

6. Phase and Reaction Equilibrium, and Phase Transitions

7. Elements of Fluid Flow

8. Reaction Kinetics

9. Mass and Energy Balances

10. A Selection of Engineering Methodologies for Food Product Realisation

12. Finite-Time Formation Convergence of Vision-Based Nonholonomic Systems Without Explicit Communication

14. Nanomaterials and Neutrophils

15. Schizophrenia

20. Hemianopic Alexia

22. Dataflow Graph Partitioning for Optimal Spatio-Temporal Computation on a Coarse Grain Reconfigurable Architecture

23. Compiling Techniques for Coarse Grained Runtime Reconfigurable Architectures

24. Framework for Enabling Highly Available Distributed Applications for Utility Computing

26. Schizophrenia

27. Sensory and Oral Processing of Semisolid Foods

28. Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling

29. Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture

30. Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors

31. The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels

32. Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes

33. Structuring Semisolid Foods

34. LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods

35. Overview: Semisolid Foods

36. Semisolid Food Tribology

37. Rheological Testing for Semisolid Foods: Traditional Rheometry

38. Introduction: Measuring Rheological Properties of Foods

39. Laws and Regulations of Traditional Foods: Past, Present and Future

40. Safety, Nutrition and Functionality of the Traditional Foods

41. Mediterranean Foods and Human Health

42. Indian Traditional Foods: Preparation, Processing and Nutrition

43. Chinese Traditional Foods: Preparation and Processing

44. Traditional Foods, Sensory Excitements and Pleasure

45. Traditional Foods: Overview

46. Traditional Foods in Maghreb: Production and Research Progress

47. Arab Traditional Foods: Preparation, Processing and Nutrition

48. GCC Traditional Foods: Preparation and Processing

49. Nutritional and Functional Attributes of Fruit Products

50. Thermal Drying of Foods

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