000			01710nam a22002537a 4500
008			230718s2019 |||||||| |||| 00| 0 eng d
020			_a9780367396251
022			_l9780367396251
041			_aeng
082			_a664 _bWEL
100			_aWelti-Chanes, Jorge _9674882 _eED
245			_aEngineering and Food for the 21st Century
260			_aBoca Raton, Fl : _bCRC Press, _c2019
300			_a1068 p. : _bill
440			_aFood Preservation Technology Series _950748
500			_aBiography Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera
504			_aYY
520			_aSUMMARY: Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
650		0	_945549 _aFood Industry and Trade
700			_eED _aBarbosa-Canovas, Gustavo V _950750
700			_eED _aAguilera, Jose Miguel _9674883
856			_yWEB LINK _uhttps://www.routledge.com/Engineering-and-Food-for-the-21st-Century/Welti-Chanes-Aguilera/p/book/9780367396251#
942			_2ddc _cBOO
999			_c701596 _d701596