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Trends in food engineering (1st edition.)

Anon, Cristina(Edited by)Barbosa-Canovas, Gustavo V.(Edited by)Lozano, Jorge E.(Edited by)Parada-Arias, Efren(Edited by)
Part of the Food preservation technology series series
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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today.

The first section deals with physical and sensory properties of food.

The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.

The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods.

The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

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£265.00
Product Details
Technomic
1482279088 / 9781482279085
eBook (Adobe Pdf)
664
07/06/2000
English
347 pages
Copy: 30%; print: 30%
Derived record based on unviewed print version record.