Trends in Food Engineering
Book Details
Format
Hardback or Cased Book
ISBN-10
1566769914
ISBN-13
9781566769914
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jun 7th, 2000
Print length
372 Pages
Weight
658 grams
Product Classification:
Food & beverage technologyOther technologies & applied sciences
Ksh 49,500.00
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Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
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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