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Item Details
Title: FOOD ENGINEERING 2000
By: Pedro Fito, Enrique Ortega-Rodriguez
Format: Hardback

List price: £179.50


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0412088118
ISBN 13: 9780412088117
Publisher: CHAPMAN AND HALL
Pub. date: 31 December, 1995
Edition: 1997 ed.
Series: Food Engineering Series
Pages: 416
Description: Based on the papers presented at the first Ibero-American Conference on Food Engineering, held in Sao Paulo, Brazil in November 1995. This book includes chapters that focus on four major areas of research in food engineering: technologies, food packaging, physical properties of food, and education in food engineering.
Synopsis: The technical papers included in this book are based on the presentations made by the invited speakers of First Thero-American Conference on Food Engineering that was held at Universidade Estadual de Campinas, Sao Paulo, Brazil, from November 5-9,1995. This well attended meeting was organized to present recent advances and provide an adequate forum for developing a vision for future directions in food engineering education and research. In addition to the invited oral presentations, there were more than 300 volunteered contributions, most of these volunteered publications were published separately by the Valencia Polytechnic University. The first chapter of Food Engineering 2000, authored by Dr. Marcus Karel, deals with the history and future of food engineering. The following chapters, authored by an outstanding group of food engineers, focus on five major areas of current interest: physical properties of foods, new food processing technologies, modeling of food processing operations, food packaging, and food engineering education. The excellent quality of the Conference is clearly reflected in the articles included in this book. Some of them present the latest developments in a given field, while others effectively summarize the work done during the last few years.
Illustrations: XVII, 416 p.
Publication: UK
Imprint: Chapman and Hall
Returns: Returnable
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EDIBLE FILMS AND COATINGS (HB)
ENGINEERING AND FOOD FOR THE 21ST CENTURY
ENGINEERING AND FOOD FOR THE 21ST CENTURY (HB)
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FOOD ENGINEERING 2000 (PB)
FOOD ENGINEERING LABORATORY MANUAL
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FOOD PLANT DESIGN
FOOD PLANT DESIGN (HB)
FOOD POWDERS (HB)
FOOD SCIENCE AND FOOD BIOTECHNOLOGY (HB)
FREEZING OF FRUITS AND VEGETABLES (PB)
FRUIT MANUFACTURING (HB)
FRUIT PRESERVATION (HB)
GLOBAL FOOD SECURITY AND WELLNESS (HB)
GLOBAL ISSUES IN FOOD SCIENCE AND TECHNOLOGY (HB)
HANDBOOK OF BAKING SCIENCE AND ENGINEERING (HB)
HANDLING AND PRESERVATION OF FRUITS AND VEGETABLES BY COMBINED METHODS FOR RURAL AREAS (PB)
HIGH PRESSURE PROCESSING OF FOOD (HB)
INNOVATIONS IN FOOD PROCESSING (HB)
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING (HB)
NONTHERMAL PRESERVATION OF FOODS (HB)
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD (HB)
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
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OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION
OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION (HB)
PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS (HB)
PULSED ELECTRIC FIELDS IN FOOD PROCESSING
PULSED ELECTRIC FIELDS IN FOOD PROCESSING (HB)
STERILIZATION OF FOOD IN RETORT POUCHES (HB)
TRANSPORT PHENOMENA IN FOOD PROCESSING (HB)
TRENDS IN FOOD ENGINEERING
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ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (HB)
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