Physicochemical Aspects Of Food Engineering And Processing
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Physicochemical Aspects Of Food Engineering And Processing
Physical And Chemical Interactions Between Various Constituents Of Foods Resulting From Processing Operations Often Lead To Physical, Sensory, And Nutritional Changes In The Properties Of Foods. Answering The Need For A Resource In This Area, This Volume Describes The Effects Of Various Processing Technologies In Different Food Processing Situations. The First Part Looks At The Physicochemical Property Changes Of Different Foods Undergoing Selected Processes, Such As Drying, Extrusion, Microencapsulation, And Microwave Assisted Thermal Processing.
- 品牌: Taylor & Francis Ltd
- 类别: 计算机与互联网
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语言: English
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作者: Taylor & Francis Ltd
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出版日期: 2019-09-19
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页数: 384
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出版社／标签: Taylor & Francis Ltd
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格式: Paperback
- Fruugo ID: 550918935-1115597097
- ISBN: 9780367383732
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