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Food Processes, Biochemistry and Technology

ISBN

9781682861332

Publisher

Syrawood Publishing House

Language

English

Publication Year

2016

Category

Food Science, Health and Nutrition

Pages

214

Price

144.99 $

Description

Food science is a multidisciplinary field of study that incorporates principles and concepts of various disciplines like biochemistry, engineering, etc. This book aims to study and analyze various food and biochemical processes and provide significant information to help develop a good understanding of various topics such as food chemistry and physical properties, characterization and profiling of different food products and components, food rheology, etc. The chapters included herein aim to equip students and experts with the advanced topics and upcoming concepts in this area.