Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-the
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and sc
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates
The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extrac