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Trends in Food Engineering - Lozano, Jorge E. (Editor), and Anon, Cristina (Editor), and Barbosa-Canovas, Gustavo V. (Editor)
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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 ...

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Trends in Food Engineering 2019, CRC Press, London

ISBN-13: 9780367398538

Paperback

Trends in Food Engineering 2000, CRC Press, Oxford

ISBN-13: 9781566769914

Hardcover