Food Engineering: Integrated Approaches by Gustavo F. Gutiérrez-LopezFood Engineering: Integrated Approaches by Gustavo F. Gutiérrez-Lopez

Food Engineering: Integrated Approaches

EditorGustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén Parada-Arias

Hardcover | February 28, 2008

Pricing and Purchase Info

$305.27 online 
$349.95 list price save 12%
Earn 1526 plum® points
Quantity:

In stock online

Ships free on orders over $25

Not available in stores

about

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
Gustavo F. Gutiérrez-López is Professor of Food Engineering, National School of Biological Sciences, Instituto Politécnico Nacional, México Gustavo V. Barbosa-Cánovas is Professor of Food Engineering, Center for Nonthermal Processing of Food at Washington State University, Pullman, Washington, USA Jorge Welti-Chanes is Professor of F...
Loading
Title:Food Engineering: Integrated ApproachesFormat:HardcoverDimensions:500 pages, 9.25 × 6.14 × 0 inPublished:February 28, 2008Publisher:Springer New YorkLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0387754296

ISBN - 13:9780387754291

Look for similar items by category:

Reviews

Table of Contents

Emerging Technologies. - Non Linear growth and decay kinetics.- Phase transitions.- Food Processing with air impregnated systems.- Post-harvest engineering.- Food Microstructure.- High Pressure Technology and Engineering.- Biofilms for food processing.- Fluidization Engineering.- Fractals and Foods.- Systematic Approach to Food Engineering Systems.- Physical properties of foods.- International Cooperation in Food Engineering.- Food Biotechnology.

Editorial Reviews

From the reviews:"This book, edited by Gutiérrez-López (National Polytechnic Institute of Mexico) and others, is a collection of 34 articles that resulted from an effort to integrate food engineering through a comprehensive cooperative program of the Ibero-American Program on Science and Technology for Development. . is a significant addition to the food engineering literature and will be useful for those involved in food engineering research, teaching, and industrial practice. Summing Up: Recommended. Upper-division undergraduates and up." (L. E. Erickson, CHOICE, Vol. 45 (11), August, 2008)