Engineering and food for the 21st century
"Engineering and food for the 21st century" presents important reviews and up-to-date discussions of major topics relating to engineering and food. The first part bigins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamen...
সংরক্ষণ করুন:
| বিন্যাস: | গ্রন্থ |
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| ভাষা: | Undetermined |
| প্রকাশিত: |
Boca Raton, Fl.
CRC Press
2002
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| বিষয়গুলি: | |
| ট্যাগগুলো: |
ট্যাগ যুক্ত করুন
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| সংক্ষিপ্ত: | "Engineering and food for the 21st century" presents important reviews and up-to-date discussions of major topics relating to engineering and food. The first part bigins 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. |
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