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Trends in Food Engineering 第1 版
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¥ 16.643
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発送予定日 年8月7日 - 年8月25日
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Trends in Food Engineering
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.
347 pages
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2019年9月11日 |
| ISBN13 | 9780367398538 |
| 出版社 | Taylor & Francis Ltd |
| ページ数 | 372 |
| 寸法 | 229 × 153 × 19 mm · 572 g |
| 言語 | 英語 |
| 編集者 | Anon, Cristina |
| 編集者 | Barbosa-Canovas, Gustavo V. |
| 編集者 | Lozano, Jorge E. |
| 編集者 | Parada-Arias, Efren |
