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Trends in Food Engineering
✍️ Lozano, Jorge E
$400.00
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📝 Description: Trends in Food Engineering
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. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This is a dense, academic work firmly rooted in food engineering rather than traditional cooking instruction. It is unsuitable for home cooks seeking recipes or simple kitchen tips; those readers should look to general technique guides instead. It is a reference tool for specialists, not a leisure read.
