Trends in Food Engineering
| Author | : Jorge E. Lozano |
| Publisher | : CRC Press |
| Total Pages | : 376 |
| Release | : 2000-06-07 |
| ISBN-10 | : 1566769914 |
| ISBN-13 | : 9781566769914 |
| Rating | : 4/5 (914 Downloads) |
Download or read book Trends in Food Engineering written by Jorge E. Lozano and published by CRC Press. This book was released on 2000-06-07 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
