Engineering and Food for the 21st Century  book cover
1st Edition

Engineering and Food for the 21st Century

ISBN 9781566769631
Published March 25, 2002 by CRC Press
1104 Pages

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Book Description

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.

Table of Contents

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.

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Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera