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 ...
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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.
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Add this copy of Trends in Food Engineering to cart. $30.94, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2019 by CRC Press.
Add this copy of Trends in Food Engineering to cart. $92.52, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2019 by CRC Press.
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Fine. Sewn binding. Cloth over boards. 372 p. Food Preservation Technology Series. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.