Trends in Food Engineering

Released on by Jorge E. Lozano
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  • Trends in Food Engineering Book Detail

  • Author : Jorge E. Lozano
  • Release Date : 2000-06-07
  • Publisher : CRC Press
  • Genre : Technology & Engineering
  • Pages : 376
  • ISBN 13 : 9781566769914
  • File Size : 46,46 MB
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Trends in Food Engineering by Jorge E. Lozano PDF Summary

Book Description: 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.

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Trends in Food Engineering

Trends in Food Engineering

File Size : 69,69 MB
Total View : 4431 Views
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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

Food Process Engineering

Food Process Engineering

File Size : 21,21 MB
Total View : 2658 Views
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This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance

Food Science and Technology

Food Science and Technology

File Size : 23,23 MB
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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process