Role of Materials Science in Food Bioengineering : Volume 19 Paperback / softback
Edited by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Mat Grumezescu, Alina Maria (Microbiology Department, Faculty of Biology, University of Bucharest, Bucharest Holban
Part of the Handbook of Food Bioengineering series
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering.
Many types of materials are described, with their impact in food design discussed.
The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering.
This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.
- Format: Paperback / softback
- Pages: 578 pages
- Publisher: Elsevier Science Publishing Co Inc
- Publication Date: 02/04/2018
- Category: Food & beverage technology
- ISBN: 9780128114483