Trends in Food Engineering (Food Preservation Technology)

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9781566769914: Trends in Food Engineering (Food Preservation Technology)
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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.

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Published by Technomic Publishing Co ,U.S., United States (2000)
ISBN 10: 1566769914 ISBN 13: 9781566769914
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Book Description Technomic Publishing Co ,U.S., United States, 2000. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69781566769914

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Lozano, Jorge E.
Published by CRC Press (2000)
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Book Description CRC Press, 2000. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FT-9781566769914

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Published by Technomic Publishing Co ,U.S., United States (2000)
ISBN 10: 1566769914 ISBN 13: 9781566769914
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Book Description Technomic Publishing Co ,U.S., United States, 2000. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69781566769914

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Lozano, Jorge E.
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Book Description 2000. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # VT-9781566769914

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Jorge E. Lozano (editor), Cristina Anon (editor), Gustavo V. Barbosa-Canovas (editor), Efren Parada-Arias (editor)
Published by Taylor and Francis 2000-06-07, Lancaster, Pa. (2000)
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Book Description Taylor and Francis 2000-06-07, Lancaster, Pa., 2000. hardback. Condition: New. Seller Inventory # 9781566769914

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Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada Arias
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Book Description Technomic Publishing Co ,U.S. Hardback. Condition: new. BRAND NEW, Trends in Food Engineering, Jorge E. Lozano, Cristina Anon, Gustavo V. Barbosa-Canovas, Efren Parada Arias. Seller Inventory # B9781566769914

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Published by Technomic Publishing Co ,U.S., United States (2000)
ISBN 10: 1566769914 ISBN 13: 9781566769914
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Book Description Technomic Publishing Co ,U.S., United States, 2000. Hardback. Condition: New. New.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # BTE9781566769914

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LOZANO, JORGE E.; ANON, CRISTINA; BARBOSA-CANOVAS, GUSTAVO V.; PARADA-ARIAS, EFREN.
Published by CRC Press (2000)
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Book Description CRC Press, 2000. Hardback. Condition: NEW. 9781566769914 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0189773

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Lozano, Jorge E. (Editor)/ Anon, Cristina (Editor)/ Parada-Arias, Efren (Editor)/ Barbosa-Canovas, Gustavo V. (Editor)/ Ibero-american Congress on Food Engineer (Editor)
Published by Technomic Pub Co (2000)
ISBN 10: 1566769914 ISBN 13: 9781566769914
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Book Description Technomic Pub Co, 2000. Hardcover. Condition: Brand New. 1st edition. 347 pages. 9.25x6.50x1.00 inches. In Stock. Seller Inventory # __1566769914

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Book Description 2000. Hardcover. Condition: New. 1st. Hardcover. 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 s.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 347 pages. 0.662. Seller Inventory # 9781566769914

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