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Item Details
Title: ENGINEERING AND FOOD FOR THE 21ST CENTURY
By: Jorge Welti-Chanes (Editor), Gustavo V. Barbosa-Canovas (Editor), Jose Miguel Aguilera (Editor)
Format: Hardback

List price: £425.00
Our price: £382.50
Discount:
10% off
You save: £42.50
ISBN 10: 1566769639
ISBN 13: 9781566769631
Availability: Usually dispatched within 1-3 weeks.
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Publisher: TAYLOR & FRANCIS INC
Pub. date: 25 March, 2002
Series: Food Preservation Technology
Pages: 1104
Description: Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. This book presents thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
Synopsis: 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.
Illustrations: 378 black & white illustrations, 122 black & white halftones
Publication: US
Imprint: CRC Press Inc
Returns: Returnable
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ENGINEERING AND FOOD FOR THE 21ST CENTURY
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FOOD MATERIALS SCIENCE (HB)
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FOOD PLANT DESIGN
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GLOBAL FOOD SECURITY AND WELLNESS (HB)
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HANDBOOK OF BAKING SCIENCE AND ENGINEERING (HB)
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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)
MICROSTRUCTURAL PRINCIPLES OF FOOD PROCESSING AND ENGINEERING (HB)
NONTHERMAL PRESERVATION OF FOODS (HB)
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
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NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES (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
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TRENDS IN FOOD ENGINEERING
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ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (HB)
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UNIT OPERATIONS IN FOOD ENGINEERING
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UNIT OPERATIONS IN FOOD ENGINEERING, SECOND EDITION
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