Barry C Swanson

Preservation of Foods with Pulsed Electric Fields (Food Science and Technology)

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effecti...

Planning Differentiated Instruction AND Assessing Results: Teaching to Assure Each Student's Success by SCHROTH STEPHEN HELFER JASON BECK DIANA SWANSON BARRY (2011-03-09) Paperback

Planning Differentiated Instruction AND Assessing Results: Teaching to Assure Each Student's Success 1st edition by SCHROTH STEPHEN, HELFER JASON, BECK DIANA, SWANSON BARRY (2011) Paperback

Planning Differentiated Instruction AND Assessing Results: Teaching to Assure Each Student's Success

Carbohydrate Polyesters as Fat Substitutes (Food Science and Technology 62)

"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and pur...

Improving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improvin...

You'll Get Through This: Hope and Help for Your Turbulent Times

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Preservation of Foods with Pulsed Electric Fields

Carbohydrate Polyesters As Fat Substitutes

Nonthermal Preservation of Foods