Trends in Food Engineering

Riassunto

Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.

Dettagli sul prodotto

• Con la collaborazione di: Cristina Anon (Editore), Anon Cristina (Editore), Gustavo V. Barbosa-Canovas (Editore), Barbosa-Canovas Gustavo V. (Editore), Jorge E. Lozano (Editore), Lozano Jorge E. (Editore), Efren Parada-Arias (Editore)
• Editore: Taylor and Francis
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.12.2021
• EAN: 9781566769914
• ISBN: 978-1-56676-991-4
• Pagine: 372
• Peso: 666 g
• Categorie: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tematiche generali, enciclopedie; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Other technologies and applied sciences, Other technologies & applied sciences