Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	November 2010
Genre:	Naturwissensch., Medizin, Technik
	C / Chemie / chemistry / Chemistry and Materials Science / Chemistry/Food Science, general / Food Processing / Food Science / Food—Biotechnology / microbiology / Process Engineering mehr...
ISBN:	9781441925923
EAN-Code:	9781441925923
Verlag:	Springer EN
Einband:	Kartoniert
Sprache:	English
Serie:	Food Engineering Series
Dimensionen:	H 235 mm / B 155 mm / D
Gewicht:	759 gr
Seiten:	476
Illustration:	XXIV, 476 p.
Zus. Info:	EUDR exemption - product or manufacturing materials placed on the market prior to 31.12.2025.
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.