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Trends in Food Engineering (Paperback) Loot Price: R1,928
Discovery Miles 19 280
Repayment Terms: R181 pm x 12*
You Save: R521 (21%)
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Trends in Food Engineering (Paperback): Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada-Arias

Trends in Food Engineering (Paperback)

Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada-Arias

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Was R2,449 Loot Price R1,928 Discovery Miles 19 280 | Repayment Terms: R181 pm x 12* You Save R521 (21%)

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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.

General

Imprint: Crc Press
Country of origin: United Kingdom
Release date: September 2019
First published: 2000
Editors: Jorge E. Lozano • Cristina Anon • Gustavo V. Barbosa-Canovas • Efren Parada-Arias
Dimensions: 229 x 152 x 19mm (L x W x T)
Format: Paperback
Pages: 347
ISBN-13: 978-0-367-39853-8
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
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LSN: 0-367-39853-2
Barcode: 9780367398538

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