Microstructural Principles of Food Processing and Engineering (Food Engineering Series) [9780834212565]

Overview

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

The book, Microstructural Principles of Food Processing and Engineering (Food Engineering Series) [Bulk, Wholesale, Quantity] ISBN#9780834212565 in Hardcover by José Miguel Aguilera, David W. Stanley may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.