Introduction To Food Process Engineering
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Language: en
Pages: 514
Pages: 514
Type: BOOK - Published: 2011-02-11 - Publisher: Springer Science & Business Media
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used
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Pages: 787
Type: BOOK - Published: 2001-06-29 - Publisher: Gulf Professional Publishing
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also
Language: en
Pages: 187
Pages: 187
Type: BOOK - Published: 2016-09-01 - Publisher: Springer
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is r
Language: en
Pages: 726
Pages: 726
Type: BOOK - Published: 2014-04-10 - Publisher: CRC Press
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. T
Language: en
Pages: 720
Pages: 720
Type: BOOK - Published: 2014-03-24 - Publisher: CRC Press
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical
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