Articles liés à Introduction to Food Engineering
Synopsis
Book by Singh R Paul Heldman Dennis R
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.
The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Biographie de l'auteur
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurAcademic Press Inc
- Date d'édition2001
- ISBN 10 0126463840
- ISBN 13 9780126463842
- ReliureRelié
- Langueanglais
- Numéro d'édition3
- Nombre de pages688
Autres éditions populaires du même titre
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Introduction to Food Engineering, Third Edition (Food Science and Technology)
Edité par
Academic Press, 2001
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
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Hardcover. Etat : Good. ***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom,sticker remained on side of book & on inside of title page. We specialize in non-fiction books. Follow us on Facebook and Instagram. N° de réf. du vendeur mon0000041429
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Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2001
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : SecondSale, Montgomery, IL, Etats-Unis
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Etat : Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. N° de réf. du vendeur 00072254049
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Introduction to Food Engineering
Edité par
Elsevier Science & Technology, 2001
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
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Etat : Very Good. 3rd. Used book that is in excellent condition. May show signs of wear or have minor defects. N° de réf. du vendeur 272957-6
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Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2003
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. N° de réf. du vendeur 8446697
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2001
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. N° de réf. du vendeur 8446696
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2003
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:9780126463842. N° de réf. du vendeur 8446684
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2001
ISBN 10 : 0126463840
ISBN 13 : 9780126463842
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. N° de réf. du vendeur 8446685
Quantité disponible : 1 disponible(s)