Engineering and food for the 21. century
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Jorge Welti-Chanes; Gustavo V Barbosa-Cánovas; José Miguel Aguilera; International Conference on Engineering and Food
- ناشر : Boca Raton, Fla. : CRC Press, cop
- چاپ و سال / کشور: 2002
- شابک / ISBN : 9781566769631
Description
Front cover; Series Editor Preface; Preface; About the Editors; Acknowledgments; Contributors; Contents; Chapter 1. Food Engineering for the 21st Century; Chapter 2. Trends in Food Engineering; Chapter 3. Challenges for the Process Specialist in the 21st Century; Chapter 4. Sustainability of Food Sector Development in Tropical Areas; Chapter 5. International Congress on Engineering and Food: The First 25 Years; Chapter 6. State Transitions and Reaction Rates in Concentrated Food Systems; Chapter 7. Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability
Updated from invited presentations to an April 2000 international conference on engineering food in Puebla, Mexico, 64 papers cover vision, the physical chemistry of food, mass transfer, food rheology, food structure, thermal processing and packaging, minimal processing, emerging technologies, proc.
