Share
Trends in Food Engineering (in English)
Lozano, Jorge E. ; Anon, Cristina ; Barbosa-Canovas, Gustavo V. (Author)
·
CRC Press
· Hardcover
Trends in Food Engineering (in English) - Lozano, Jorge E. ; Anon, Cristina ; Barbosa-Canovas, Gustavo V.
$ 326.75
$ 544.58
You save: $ 217.83
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: United Kingdom
(Import costs included in the price)
It will be shipped from our warehouse between
Wednesday, July 03 and
Monday, July 15.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Trends in Food Engineering (in English)"
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.