Articoli correlati a Introduction to Food Engineering
Sinossi
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.
The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione
"Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures."
&#;IFT NEWS
L'autore
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreAcademic Pr
- Data di pubblicazione2001
- ISBN 10 0126463840
- ISBN 13 9780126463842
- RilegaturaCopertina rigida
- LinguaInglese
- Numero di pagine659
Altre edizioni note dello stesso titolo
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Foto dell'editore
Introduction to Food Engineering, Third Edition (Food Science and Technology)
Da: Lot O'Books, Norfolk, VA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. ***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom,sticker remained on side of book & on inside of title page. We specialize in non-fiction books. Follow us on Facebook and Instagram. Codice articolo mon0000041429
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Introduction to Food Engineering (Food Science and Technology)
Da: SecondSale, Montgomery, IL, U.S.A.
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Condizione: Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice articolo 00072254049
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Foto dell'editore
Introduction to Food Engineering
Editore:
Elsevier Science & Technology, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antico o usato
Rilegato
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. 3rd. Used book that is in excellent condition. May show signs of wear or have minor defects. Codice articolo 272957-6
Quantità: 1 disponibili
Foto dell'editore
Introduction to Food Engineering (Food Science and Technology)
Da: Anybook.com, Lincoln, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Codice articolo 8446697
Quantità: 1 disponibili
Foto dell'editore
Introduction to Food Engineering (Food Science and Technology)
Da: Anybook.com, Lincoln, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Codice articolo 8446696
Quantità: 1 disponibili
Foto dell'editore
Introduction to Food Engineering (Food Science and Technology)
Da: Anybook.com, Lincoln, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:9780126463842. Codice articolo 8446684
Quantità: 1 disponibili
Foto dell'editore
Introduction to Food Engineering (Food Science and Technology)
Da: Anybook.com, Lincoln, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Codice articolo 8446685
Quantità: 1 disponibili