Current Developments in Biotechnology and Bioengineering - Advances in Food Engineering (Paperback)

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.

General

Imprint:	Elsevier - Health Sciences Division
Country of origin:	United States
Release date:	August 2022
First published:	2022
Editors:	Ayon Tarafdar • Ashok Pandey • Ranjna Sirohi • Carlos Ricardo Soccol • Claude-Gilles Dussap
Dimensions:	235 x 191mm (L x W)
Format:	Paperback
Pages:	468
ISBN-13:	978-0-323-91158-0
Categories:	Books > Professional & Technical > Biochemical engineering > Biotechnology > General
LSN:	0-323-91158-7
Barcode:	9780323911580

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