ABSTRACT
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in
TABLE OF CONTENTS
part |2 pages
Part I: Vision
part |2 pages
Part II: Physical Chemistry
part |2 pages
Part III: Mass Transport
part |2 pages
Part IV: Food Rheology
part |2 pages
Part V: Food Structure
part |2 pages
Part VI: Thermal Processing and Packaging
part |2 pages
Part VII: Minimal Processing
part |2 pages
Part VIII: Emerging Technologies
part |2 pages
Part IX: Process Control
part |2 pages
Part X: Food Biotechnology
part |2 pages
Part XI: Environmental
part |2 pages
Part XII: Space Missions