Food Engineering: Integrated Approaches (Food Engineering Series)

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9780387754291: Food Engineering: Integrated Approaches (Food Engineering Series)

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.

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From the Back Cover:

Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers.

This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful.

About the Author:

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 Food Engineering, Department of Chemical and Food Engineering, Universidad de las Américas, Puebla, México

Efrén Parada-Arias is Professor of Food Engineering, National School of Biological Sciences and Secretary General, Instituto Politécnico Nacional, México

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Gustavo F. Guti?rrez-Lopez (Editor), Jorge Welti-Chanes (Editor), Efr?n Parada-Arias (Editor)
Editorial: Springer (2008)
ISBN 10: 0387754296 ISBN 13: 9780387754291
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Descripción Springer, 2008. Hardcover. Estado de conservación: New. 2008. This item is printed on demand. Nº de ref. de la librería DADAX0387754296

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Descripción SPRINGER, 2008. Hardcover. Estado de conservación: New. BRAND NEW, ORIGINAL US EDITION, CUSTOMER SATISFACTION IS OUR FIRST PRIORITY, SHIPS TO US, CANADA, UK, GERMANY, SOUTH KOREA, AUSTRALIA, JAPAN, CHINA, ITALY, FRANCE BY DHL AND DELIVERED IN 3-5 DAYS. Nº de ref. de la librería SPR-394

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Descripción Springer-Verlag New York Inc., United States, 2008. Hardback. Estado de conservación: New. 2008 ed.. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9780387754291

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Editorial: Springer-Verlag New York Inc., United States (2008)
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Descripción Springer-Verlag New York Inc., United States, 2008. Hardback. Estado de conservación: New. 2008 ed.. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9780387754291

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ISBN 10: 0387754296 ISBN 13: 9780387754291
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Descripción Springer-Verlag New York Inc., 2008. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IP-9780387754291

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Gustavo F. Gutiérrez-Lopez (editor), Jorge Welti-Chanes (editor), Efrén Parada-Arias (editor)
Editorial: Springer New York 2008-02-28, New York (2008)
ISBN 10: 0387754296 ISBN 13: 9780387754291
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Descripción Springer New York 2008-02-28, New York, 2008. hardback. Estado de conservación: New. Nº de ref. de la librería 9780387754291

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Gutià rrez-Lopez, Gustavo F.
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Gustavo F. Gutiérrez Lopez
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Descripción Springer-Verlag Gmbh Feb 2008, 2008. Buch. Estado de conservación: Neu. Neuware - Food Engineering: Integrated Approaches 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; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines. 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 ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Professionals working in food engineering and food science and technology research centers and industries may also find this book useful. 476 pp. Englisch. Nº de ref. de la librería 9780387754291

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