Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	September 2019
Genre:	Naturwissensch., Medizin, Technik
	advanced food engineering research / biocatalysis applications / Food & beverage technology / Food and beverage technology / food rheology / nonthermal food technologies / protein gelation / sensory analysis techniques / TECHNOLOGY & ENGINEERING / Food Science / General / thermal processing methods mehr...
ISBN:	9780367398538
EAN-Code:	9780367398538
Verlag:	Taylor and Francis
Einband:	Kartoniert
Sprache:	English
Dimensionen:	H 229 mm / B 152 mm / D
Gewicht:	453 gr
Seiten:	372
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.