Engineering and Food for the 21st Century

Jorge Welti-Chanes, Jose Miguel Aguilera (Herausgeber)

Buch | Softcover

1104 Seiten

2020
CRC Press (Verlag)
978-0-367-39625-1 (ISBN)

Titel z.Zt. nicht lieferbar
Versandkostenfrei
Auch auf Rechnung

Artikel merken

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera

Vision. Physical Chemistry. Mass Transfer. Food Rheology. Food Structure. Thermal Processing and Packaging. Minimal Processing. Emerging Technologies. Process Control. Food Biotechnology. Environmental. Space Missions. Education.

Erscheinungsdatum	02.09.2019
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Gewicht	1980 g
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-39625-4 / 0367396254
ISBN-13	978-0-367-39625-1 / 9780367396251
Zustand	Neuware