Trends in Food Engineering by Jorge E Lozano
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.
Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas
| SKU | Unavailable |
| ISBN 13 | 9780367398538 |
| ISBN 10 | 0367398532 |
| Title | Trends in Food Engineering |
| Author | Jorge E Lozano |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | CRC Press |
| Year published | 2019-09-11 |
| Number of pages | 372 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |