Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering

470 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Elsevier
• ISBN: 9780323911580
• Sprache: Englisch
• Erscheinungsdatum: 26.08.2022
• Größe: 235 x 191 mm
• Verlag: Elsevier Inc
• Herausgegeben von: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi