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Więcej informacji o Current Developments in Biotechnology and Bioengineering

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Opis

Advances in Food Engineering book is a unique source of state-of-art information about scientific and technological advances in food engineering. It gives specific understanding of the engineering properties of food materials such as the morphological, physico-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability guiding them towards a new era and future of food processing. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Includes innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while assisting the understanding of the concepts

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Biochemical engineering

• Pełny tytuł: Current Developments in Biotechnology and Bioengineering
• Podtytuł: Advances in Food Engineering
• Autor: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Soccol, Claude-Gilles Dussap
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 468
• EAN: 9780323911580
• ID: 38339807
• Wydawca: Elsevier - Health Sciences Division
• Waga: 450 g
• Wymiary: 235 × 191 mm
• Data wydania: 26. August 2022

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