Food engineering /

Food engineering / / Teodora Emilia Coldea, editor.

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Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation...

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Teodora Emilia Coldea
TeilnehmendeR:
Coldea, Teodora Emilia,
Place / Publishing House:[Place of publication not identified] : : IntechOpen,, [2019]
©2019
Year of Publication:2019
Language:English
Physical Description:1 online resource (160 pages) :; illustrations
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spelling Teodora Emilia Coldea auth
Food engineering / Teodora Emilia Coldea, editor.
IntechOpen 2019
[Place of publication not identified] : IntechOpen, [2019]
©2019
1 online resource (160 pages) : illustrations
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Description based on: online resource; title from PDF information screen (InTech, viewed October 15, 2022).
Includes bibliographical references.
Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.
English
Food industry and trade.
Life Sciences
Food Science
Food Engineering
Agricultural and Biological Sciences
1-83881-975-4
Coldea, Teodora Emilia, editor.
language English
format eBook
author Teodora Emilia Coldea
spellingShingle Teodora Emilia Coldea
Food engineering /
author_facet Teodora Emilia Coldea
Coldea, Teodora Emilia,
author_variant t e c tec
author2 Coldea, Teodora Emilia,
author2_variant t e c te tec
author2_role TeilnehmendeR
author_sort Teodora Emilia Coldea
title Food engineering /
title_full Food engineering / Teodora Emilia Coldea, editor.
title_fullStr Food engineering / Teodora Emilia Coldea, editor.
title_full_unstemmed Food engineering / Teodora Emilia Coldea, editor.
title_auth Food engineering /
title_new Food engineering /
title_sort food engineering /
publisher IntechOpen
IntechOpen,
publishDate 2019
physical 1 online resource (160 pages) : illustrations
isbn 1-83881-977-0
1-83881-976-2
1-83881-975-4
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP370
callnumber-sort TP 3370 F663 42019
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664
dewey-sort 3664
dewey-raw 664
dewey-search 664
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