Jump to content
Sign in to follow this  
aabee

Food Materials Science and Engineering

Recommended Posts

8cdddaf16e356cf49b408c9f2aaa6543.jpeg

 


Bhesh Bhandari, ""
English | 2012 | ISBN: 1405199229 | 414 pages | PDF | 5,8 MB



covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.
The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Share this post


Link to post
Share on other sites
Sign in to follow this  

×