Fortell venner om denne varen:
Trends in Food Engineering Cristina Anon-Jorge E. Lozano-Gustavo V. Barbosa-C 1. utgave
Pris
NOK 1.009
Bestillingsvarer
Forventes levert 1. - 15. okt
Få varsel om nye utgivelser fra Cristina Anon-Jorge E. Lozano-Gustavo V. Barbosa-C
Legg til iMusic ønskeliste
eller
Trends in Food Engineering
Cristina Anon-Jorge E. Lozano-Gustavo V. Barbosa-C
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.
347 pages
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 11. september 2019 |
| ISBN13 | 9780367398538 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 372 |
| Mål | 229 × 153 × 19 mm · 572 g |
| Språk | Engelsk |
| Redaktør | Anon, Cristina |
| Redaktør | Barbosa-Canovas, Gustavo V. |
| Redaktør | Lozano, Jorge E. |
| Redaktør | Parada-Arias, Efren |
