Trends in Food Engineering

Gustavo V Barbosa-Canovas editor Efren Parada-Arias editor Jorge E Lozano editor Cristina Anon editor

Format:Paperback

Publisher:Taylor & Francis Ltd

Published:11th Sep '19

Currently unavailable, and unfortunately no date known when it will be back

This paperback is available in another edition too:

Trends in Food Engineering cover

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.

ISBN: 9780367398538

Dimensions: unknown

Weight: 572g

372 pages