Trends in Food Engineering

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 ... Read More

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. Read Less

• All from $30.48
• New Books from $92.52
• Used Books from $30.48
• eBook from $45.65

• • eBook Details

  	This is a digital edition of this title. Rent eBook (2 Options) 180 Day Rental: $45.65 (Expires Dec 12, 2024) 365 Day Rental: $53.95 (Expires Jun 15, 2025) Buy eBook Lifetime Access: $82.99 Title: Trends in Food Engineering Publisher: Taylor & Francis Print ISBN: 9781566769914, 1566769914 eText ISBN: 9781482279085 Edition: 2000 1st edition Format: PDF eBook	$45.65 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ