Current Developments in Biotechnology and Bioengineering
ISBN: 9780323911580
Leidimo metai: 2022
Leidėjas: Elsevier
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9.25×7.5
Leidimo metai: 2022
Leidėjas: Elsevier
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9.25×7.5
Aprašymas
<i>Advances in Food Engineering,</i> the latest release in the <i>Current Developments in Biotechnology and Bioengineering</i> series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-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.
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