New Topics in Food Engineering Hardback
Edited by Mariann A. Comeau
Hardback
Description
In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes.
Simultaneously, improving quality, safety, and security remain critical issues in food engineering.
Additionally, process control and automation regularly appear among the top priorities identified in food engineering.
This book presents topical research in the study of food engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture; trends in high pressure processing of foods; stability of dried foods; food packaging and predictive modelling of thermal properties of foods.
Information
-
Out of stock
- Format:Hardback
- Pages:336 pages, Illustrations
- Publisher:Nova Science Publishers Inc
- Publication Date:16/06/2011
- Category:
- ISBN:9781612095998
Information
-
Out of stock
- Format:Hardback
- Pages:336 pages, Illustrations
- Publisher:Nova Science Publishers Inc
- Publication Date:16/06/2011
- Category:
- ISBN:9781612095998