Introduction to food engineering

Rubriek: Textual/Printed/Reference Materials - Boek

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Uiterlijk 30 januari in huis

Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of� classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.� The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.

This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Presents a fully updated resource with quantitative analyses and problem-solving content Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical and challenging blend of principles and applications for comprehensive learning Ideal for classroom use and valuable as a lifetime professional reference Makes content more relevant to medium size facilities and helps food engineering practitioners and researchers

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Introduction to Food Engineering

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Prijs: 91.14 Nu voor: € 48.61

long recognized as the bestselling textbook for teaching food engineering to food science students this 5th edition transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering using carefully selected examples singh and Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Introduction to Food Engineering

Rating: 0 / 5
Prijs: 61.99 Nu voor: € 56.99

Long recognized as the bestselling textbook for teaching food engineering to food science students this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering using carefully selected examples singh and heldman de Direct beschikbaar .. MEER INFO

Introduction to Food Engineering

Rating: 0 / 5 | Prijs: € 31.14

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing in a unique blend of principles with applications depth of coverage is very high the authors use their many years of teaching to present food engineering concep Uiterlijk 27 januari in huis .. MEER INFO

Taal: en

Bindwijze: Paperback

Oorspronkelijke releasedatum: 27 maart 2024

Aantal pagina's: 900

Illustraties: Nee

Hoofdauteur: R. Paul Singh

Tweede Auteur: Dennis R. Heldman

Co Auteur: Dennis R. Heldman

Hoofdredacteur: R. Paul Singh

Tweede Redacteur: Dennis R. Heldman

Hoofduitgeverij: Academic Press Inc

Editie: 6

Product breedte: 191 mm

Product lengte: 235 mm

Studieboek: Ja

Verpakking breedte: 191 mm

Verpakking hoogte: 235 mm

Verpakking lengte: 235 mm

Verpakkingsgewicht: 0 g

EAN: 9780128231296

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