Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering 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.

• Format: Paperback
• Language: English
• ISBN: 0323911587
• ISBN13: 9780323911580
• Release Date: September 2022
• Publisher: Elsevier
• Length: 468 Pages
• Weight: 1.76 lbs.
• Dimensions: 0.9" x 7.5" x 9.3"