1st Edition
Engineering and Food for the 21st Century
1104 Pages
by
CRC Press
1070 Pages
378 B/W Illustrations
by
CRC Press
1104 Pages
by
CRC Press
Also available as eBook on:
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.... Read more
Vision. Physical Chemistry. Mass Transfer. Food Rheology. Food Structure. Thermal Processing and Packaging. Minimal Processing. Emerging Technologies. Process Control. Food Biotechnology. Environmental. Space Missions. Education.
Biography
Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera
