Trends in Food Engineering

• Other Authors: Lozano, Jorge E. (edited), Anon, Cristina (edited), Parada-Arias, Efren (edited), Barbosa-Canovas, Gustavo V. (edited)
• Format: Book
• Language: English
• Published: Lancaster TECHNOMIC PUBLISHING CO., INC. 2000
• Series: Food preservation technology series
• Subjects: Food > Congresses > Preservation; Food industry and trade > Congresses
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxiv, 347 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 1566769914

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.