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Current Developments in Biotechnology and Bioengineering
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.
- Reviews technological advancements in food engineering
- Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis
- Presents innovative approaches like artificial intelligence in food engineering
- Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts
More Books from Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Ricardo Soccol & Claude-Gilles Dussap
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