| 书目名称 | Engineering Principles for Food Process and Product Realization | | 编辑 | Keshavan Niranjan | | 视频video | | | 概述 | Covers a much wider range of the food engineering process than any other introductory textbook currently on the market.Examines every aspect of the food engineering process in an easy-to-read fashion. | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age:.Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products..Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the | | 出版日期 | Textbook 2022 | | 关键词 | Food Engineering Introduction; Food Packaging Introduction; Food Manufacturing Introduction; Manufactur | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-07570-4 | | isbn_softcover | 978-3-031-07572-8 | | isbn_ebook | 978-3-031-07570-4Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Nature Switzerland AG 2022 |
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发表于 2025-3-21 19:44:19
