Physics in food manufacturing : case studies in fundamental and applied research / edited by Megan J Povey, Melvin J Holmes, Sameera Rafiq, Elena Simone,Michael Rappolt and Mat Francis (School of Food Science and Nutrition, University of Leeds, Leeds, UK)

Mitwirkende(r):

Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Reihen: IOP ebooks. [2020 collection]Verlag: Bristol, UK : IOP Publishing, [2020]Auflage: Version: 20200601Beschreibung: 1 Online-Ressource (getrennte Seitenzählung) : Illustrationen, DiagrammeISBN:

9780750325967
9780750325950

Schlagwörter:

Andere physische Formen: 9780750325943 | 9780750325974. | Erscheint auch als: 9780750325943 Druck-AusgabeDOI: DOI: 10.1088/978-0-7503-2596-7Online-Ressourcen:

Zugang im Netz des KIT

Zusammenfassung: This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, and is also a valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry. The book is augmented by complementary presentations from the Fourth IOP Physics in Food Manufacturing Conference 2020, held in Leeds, UK.PPN: PPN: 1726536599Package identifier: Produktsigel: ZDB-135-IAL

Exemplare ( 0 )

Dieser Titel hat keine Exemplare