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books
| book details |
Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering
Edited by Ayon Tarafdar, Edited by Ashok Pandey, Edited by Ranjna Sirohi, Edited by Carlos Ricardo Soccol, Edited by Claude-Gilles Dussap
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| on special |
normal price: R 10 190.95
Price: R 9 681.95
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| book description |
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.
| product details |
Normally shipped |
Publisher | Elsevier - Health Sciences Division
Published date | 26 Aug 2022
Language |
Format | Paperback / softback
Pages | 468
Dimensions | 235 x 191 x 0mm (L x W x H)
Weight | 450g
ISBN | 978-0-3239-1158-0
Readership Age |
BISAC | science / biotechnology
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