Trends in Food Engineering is popular PDF and ePub book, written by Jorge E. Lozano in 2000-06-07, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Trends in Food Engineering can be Read Online from any device for your convenience.
Trends in Food Engineering Book PDF Summary
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.
Detail Book of Trends in Food Engineering PDF
- Author : Jorge E. Lozano
- Release : 07 June 2000
- Publisher : CRC Press
- ISBN : 1566769914
- Genre : Technology & Engineering
- Total Page : 376 pages
- Language : English
- PDF File Size : 10,5 Mb
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