Free Delivery Over $100
|
|
|||
|
||||
OverviewTrends 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. Full Product DetailsAuthor: Jorge E. Lozano , Cristina Anon , Gustavo V. Barbosa-Canovas , Efren Parada-AriasPublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.684kg ISBN: 9780367398538ISBN 10: 0367398532 Pages: 347 Publication Date: 11 September 2019 Audience: College/higher education , Postgraduate, Research & Scholarly Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationJorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas Tab Content 6Author Website:Countries AvailableAll regions |
||||
