Trends in Food Engineering - Couverture rigide

Couverture rigide

ISBN 10 : 1566769914 ISBN 13 : 9781566769914

Editeur : CRC Press Inc, 2000

Synopsis

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.

A propos du livre

À propos de l'auteur

Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 1566769914
• ISBN 13: 9781566769914
• Reliure: Relié
• Nombre de pages: 347
• Éditeur: Lozano Jorge E., Anon Cristina, Parada-Arias Efren, Barbosa-Canovas Gustavo V., Ibero-american Congress On Food Engineer
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible