Food Engineering
Emerging Issues, Modeling, and Applications
1st Edition
Published on 18. November 2016
396 pages
978-1-315-34202-3 (ISBN)
Description
This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Product notice
Reflowable
Illustrations
30 Illustrations, color; 27 Illustrations, black and white
File size
15,01 MB
ISBN-13
978-1-315-34202-3 (9781315342023)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
03/2021
1st Edition
Apple Academic Press Inc.
€123.29
Shipment within 3-4 weeks
Book
11/2016
1st Edition
Apple Academic Press Inc.
€176.50
Shipment within 3-4 weeks
Persons
Content
Modeling in Food Engineering. Governing Principles of Mathematical Modeling. Modeling of Water Absorption in Chick Peas during Soaking. Mathematical Modeling in Foods: Review. Review of Research Advances in Food Engineering. Role of Encapsulation in Food and Nutrition. Food Packaging Technologies. Role of Food Engineering in Human Health. Application of Probiotic and Prebiotic for Human Health. Functional Food, Nutraceuticals and Human Health. Phytochemicals, Functional Food and Nutraceuticals for Oral Cancer Chemo-prevention. Food Engineering: Aromatic and Medicinal Plants. Emerging Issues and Applications in Food Engineering. Three-Dimensional Printing of Food. Structuring Edible Oil Using Food Grade Oleogelators. Extraction Technology for Rice Volatile Aroma Compounds. Non-thermal Process: Pulsed Electric Fields, Pulsed Light, High Hydrostatic Pressure and Ionizing Radiation. Biosensors in Food Engineering. Milk Pasteurization by Microwave.
