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.
- ISBN:
- 9780323911580
- 9780323911580
-
Category:
- Biochemical engineering
- Format:
- Paperback
- Publication Date:
-
04-07-2022
- Language:
- English
- Publisher:
- Elsevier
- Country of origin:
- United States
- Dimensions (mm):
- 234.95x190.5mm
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