Role of Materials Science in Food Bioengineering

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Role of Materials Science in Food Bioengineering by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128115008
Publisher: Elsevier Science Publication: March 29, 2018
Imprint: Academic Press Language: English
Author:
ISBN: 9780128115008
Publisher: Elsevier Science
Publication: March 29, 2018
Imprint: Academic Press
Language: English

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.

  • Discusses the role of material science in the discovery and design of new food materials
  • Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering
  • Includes encapsulation, coacervation techniques, emulsion techniques and more
  • Identifies applications of new materials for food safety, food packaging and consumption
  • Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.

More books from Elsevier Science

Cover of the book Chemistry and Water by
Cover of the book Advances in Organometallic Chemistry by
Cover of the book Planning for a Career in Biomedical and Life Sciences by
Cover of the book Olive and Olive Oil Bioactive Constituents by
Cover of the book Laboratory Methods in Enzymology: Protein Part A by
Cover of the book Emotion Measurement by
Cover of the book Quantitative Methods in Reservoir Engineering by
Cover of the book Invertebrate Learning and Memory by
Cover of the book Mobile Security and Privacy by
Cover of the book Mechanosensitive Ion Channels, Part B by
Cover of the book e-Health Systems by
Cover of the book Forsthoffer's Best Practice Handbook for Rotating Machinery by
Cover of the book Contemporary Digital Forensic Investigations of Cloud and Mobile Applications by
Cover of the book Conversations with Leading Academic and Research Library Directors by
Cover of the book Polymer Modified Bitumen by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy