Engineering and food for the 21st century

dc.contributor.author	Welti-Chanes, Jorge (editor)
dc.contributor.author	Barbosa-Cánovas, Gustavo V. (editor)
dc.contributor.author	Aguilera, José Miguel (editor)
dc.date.issued	2002
dc.identifier.isbn	1-56676-963-9
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/6834
dc.description.abstract	This book 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.
dc.format	1036 p. : ill.
dc.language.iso	en
dc.publisher	CRC Press
dc.relation.ispartofseries	Food preservation technology series
dc.subject	Food industry and trade
dc.title	Engineering and food for the 21st century
dc.type	Book