Trends in Food Engineering (Food Preservation Technology)

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CRC Press
  • 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.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9781566769914
    Edition:
    1
    ISBN:
    1566769914
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $195.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    347
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2000-06-07
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Trends in Food Engineering (Food Preservation Technology)
    Creator:
    Efren Parada-Arias

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