Trends in Food Engineering by Jorge E Lozano

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Trends in Food Engineering by Jorge E Lozano

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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.

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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.

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