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Food Materials Science and Engineering
Bhesh Bhandari
€ 210.83
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Description for Food Materials Science and Engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. Num Pages: 414 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 249 x 177 x 23. Weight in Grams: 974.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.
The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems ... Read more
Show LessProduct Details
Publication date
2012
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
414
Condition
New
Number of Pages
414
Format
Hardback
Place of Publication
Hoboken, United Kingdom
ISBN
9781405199223
SKU
V9781405199223
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Bhesh Bhandari
Bhesh Bhandari is Professor of Food Processing Technology and Engineering in the School of Agriculture and Food Sciences, at the University of Queensland, Australia. Yrjö H. Roos is Professor of Food Technology in the School of Food and Nutritional Sciences, at University College Cork, Ireland.
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