Trends in Food Engineering (Food Preservation Technology Series) - Hardcover

Hardcover

ISBN 10: 1566769914 ISBN 13: 9781566769914

Publisher: CRC Press, 2000

Synopsis

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.

About this title

About the Author

Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas

Edition details

• Publisher: CRC Press
• Publication date: 2000
• Language: English
• ISBN 10: 1566769914
• ISBN 13: 9781566769914
• Binding: Hardcover
• Edition number: 1
• Number of pages: 372
• Editor: Lozano Jorge E., Anon Cristina, Barbosa-Canovas Gustavo V., Parada-Arias Efren