Trends in Food Engineering
- Jorge E. Lozano
- Cristina Anon
- Gustavo V. Barbosa-Canovas
- Efren Parada-Arias
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Know about the book -
Trends in Food Engineering is written by Jorge E. Lozano and published by CRC Press. It's available with International Standard Book Number or ISBN identification 1040218288 (ISBN 10) and 9781040218280 (ISBN 13).
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.
