Non-thermal food engineering operations

dc.contributor.author	Ortega-Rivas, Enrique
dc.date.issued	2012
dc.identifier.isbn	978-1-4614-2038-5
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8133
dc.description	xiv, 361 p. : ill.
dc.description.abstract	This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.
dc.language.iso	en
dc.publisher	Springer
dc.relation.ispartofseries	Food engineering series
dc.subject	Food
dc.subject.other	Preservation
dc.title	Non-thermal food engineering operations
dc.type	Book