Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases,
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations ar
