ENGLISH

Engineering and Food for the 21st Century

By Jorge Welti-Chanes , Jose Miguel Aguilera

Book information

Publisher
CRC Press
Year
2002
ISBN
1566769639, 9781566769631
LCC
TP370 .E54 2002
Open Library ID
OL17605916M
Language
english
Format
PDF
Filesize
13 MB (13339691 bytes)
Edition
1
Pages
1036\1036
Scanned
no
Time added
2012-03-17 06:00:00

Description

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.

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