Engineering and Food for the 21st Century (Hardcover)

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	March 2002
First published:	2002
Editors:	Jorge Welti-Chanes • Jos e Miguel Aguilera
Dimensions:	234 x 156 x 64mm (L x W x T)
Format:	Hardcover
Pages:	1104
ISBN-13:	978-1-56676-963-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-56676-963-9
Barcode:	9781566769631

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!