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Food Processing
This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in fr…
- Edition
- -
- ISBN/ISSN
- 978-87-7681-780-0
- Collation
- -
- Series Title
- -
- Call Number
- 01.93.D690.
Advances in Food Rheology and Its Applications
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field…
- Edition
- 1st Edition
- ISBN/ISSN
- 978-0-08-100431-9
- Collation
- -
- Series Title
- -
- Call Number
- 01.92.D690
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