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Trends in Food Engineering

By: (Edited by) Cristina Anon , (Edited by) Efren Parada-Arias , (Edited by) Gustavo V. Barbosa-Canovas , (Edited by) Jorge E. Lozano

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Ksh 46,800.00

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 technology
Other technologies & applied sciences

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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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