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Engineering and Food for the 21st Century

by Jorge (Universidad de las Americas-Puebla, Mexico) Welti-Chanes

Part of the Food Preservation Technology Series

Engineering and Food for the 21st Century Synopsis

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.

Book Information

ISBN: 9781566769631
Publication date: 25th March 2002
Author: Jorge (Universidad de las Americas-Puebla, Mexico) Welti-Chanes
Publisher: CRC Press Inc an imprint of Taylor & Francis Inc
Format: Hardback
Pagination: 1104 pages
Categories: Food & beverage technology,

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