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Structure and Function of Food Engineering
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Engineering and Food for the third millennium that is compliant with the requirements of globalization and new technologies, is one of the most significant additions to the Food Preservation Technology Series. This book is the result of a tremendous effort by the authors, the publisher and editors to put together, as never before, a comprehensive overview on what is current in food engineering. This is a very well balanced book in several ways; it covers both fundamentals and applications and features contributions from food engineers in both the professional and educational domains. This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it. The structure and function of food engineering is becoming a well-established profession all around the world, and this book represents what is arguably one of the best examples of the vastness, depth, and relevance of this profession. It includes the work of the most prestigious world experts in food engineering, covering key topics ranging from characteristics of foods, food borne botulism poisoning, food processing technology and molecular basis of physiological responses and environmental issues. We truly hope that this book, with its visionary approach, will be prove to be an invaluable addition to the food engineering literature and help to promote greater interest in food engineering research, development, and implementation. Finally, I consider that each of the Authors who have contributed to this book has provided their extraordinary competence and leadership in the specific field and that the Publisher, with its enterprise and expertise, has enabled this project. Thanks to them I have the honor to be the editor of this book. Prof. Dr. Ayman Hafiz Amer Eissa Professor of Food Process Engineering, Department of Agriculture Systems Engineering, King Faisal University, Saudi Arabia and Minoufiya University, Egypt |
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2016-02-16 22:08:24, 11.78 M
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14楼2016-02-20 06:51:45
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zsma78802楼
2016-02-16 23:02
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2016-02-17 11:47
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2016-02-18 06:07
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2016-02-18 10:00
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2016-02-18 18:24
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2016-02-18 20:08
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2016-02-18 20:25
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2016-02-19 15:17
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2016-02-20 06:47
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