Engineering and Food for the 21st Century
Book Details
Format
Hardback or Cased Book
ISBN-10
1566769639
ISBN-13
9781566769631
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Mar 25th, 2002
Print length
1070 Pages
Weight
1,701 grams
Product Classification:
Food & beverage technology
Ksh 85,500.00
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Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. This book presents thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
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