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OverviewThis book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation. Full Product DetailsAuthor: F. Xavier MalcataPublisher: Taylor & Francis Inc Imprint: CRC Press Inc ISBN: 9781439883372ISBN 10: 1439883378 Pages: 556 Publication Date: 13 February 2024 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Forthcoming Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsReviewsAuthor InformationF. Xavier Malcata was born in Mélange, Angola, in 1963. He received a B.Sc. degree in Chemical Engineering from the University of Oporto, Portugal, in 1986, a Ph.D. degree in Chemical Engineering / Food Science from the University of Wisconsin in 1991 and a Habilitation/Professorship degree in Food Science and Engineering from the Portuguese Catholic University in 2004. Dr. Malcata is currently a Professor of Food Science and Engineering at Instituto Superior da Maia in Maia, Portugal. Tab Content 6Author Website:Countries AvailableAll regions |
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