Physicochemical aspects of food engineering and processing
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2011
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| Series: | Contemporary food engineering
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| Subjects: |
| Summary: | Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner |
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| Physical Description: | xviii, 363 p. : ill. ; 25 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 1420082418 (hardback : alk. paper) 9781420082418 (hardback : alk. paper) |