Advances in Food Engineering
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Advances in Food Engineering

Advances in Food Engineering


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About the Book

Food engineering is critical in achieving high-quality food production. Consumer taste has become increasingly discriminating, resulting in pressures to improve the flavour quality of food products at ever-higher stages: from simple combinations of basic taste components to the "flavour" stage, which combines basic taste sensations and flavours; to the "combined taste" stage, which incorporates food textures; and to the still higher stage of integrated taste, which incorporates cultural and psychological factors. These changes have resulted in an increase in demand for food products with excellent features at the pinnacle of food quality. Food production at these scales will need the use of novel food engineering techniques. Food engineering is a scientific, academic, and professional area that analyses and applies engineering, science, and mathematics concepts to food manufacture and operations, such as food processing, production, handling, storage, conservation, control, packaging, and distribution. Food engineering is regarded a multifaceted and restricted profession due to its reliance on food science and larger engineering disciplines such as electrical, mechanical, civil, chemical, industrial, and agricultural engineering. Food engineers use this knowledge to the cost-effective design, manufacture, and marketing of sustainable, safe, nutritious, healthful, aesthetically pleasing, inexpensive, and high-quality ingredients and foods, as well as the creation of food systems, machinery, and instruments. This book provides detailed explanation of the various concepts and applications of food engineering. It picks up individual branches and explains their need and contribution in the context of the growth of the field. It presents a worldwide view on the cutting-edge research, innovation, and developing trends in food process engineering. It deals with contribution of food additives, hydrocolloids in food, maillard reaction products and mycotoxin decontamination a


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Product Details
  • ISBN-13: 9781839378843
  • Publisher: Educo Publisher
  • Binding: Hardcover
  • No of Pages: 182
  • ISBN-10: 1839378840
  • Publisher Date: 01 Jan 2023
  • Language: English


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