eBook, PDF

Food Engineering: Integrated Approaches (eBook, PDF)

Beschreibung

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful.

Technische Details

• Geräte: PC
• ohne Kopierschutz
• Größe: 20.81MB

Barrierefreiheit

• Text-to-Speech

Autor

Gustavo F. Gutiérrez-López is Professor of Food Engineering, National School of Biological Sciences, Instituto Politécnico Nacional, México Gustavo V. Barbosa-Cánovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA Jorge Welti-Chanes is Professor of Food Engineering, Department of Chemical and Food Engineering, Universidad de las Américas, Puebla, México Efrén Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politécnico Nacional, México

Produktdetails

• Verlag: Springer US
• Seitenzahl: 476
• Erscheinungstermin: 29. Februar 2008
• Englisch
• ISBN-13: 9780387754307
• Artikelnr.: 37288310

Rezensionen

From the reviews:

"This book, edited by Gutiérrez-López (National Polytechnic Institute of Mexico) and others, is a collection of 34 articles that resulted from an effort to integrate food engineering through a comprehensive cooperative program of the Ibero-American Program on Science and Technology for Development. ... is a significant addition to the food engineering literature and will be useful for those involved in food engineering research, teaching, and industrial practice. Summing Up: Recommended. Upper-division undergraduates and up." (L. E. Erickson, CHOICE, Vol. 45 (11), August, 2008)