This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors’ main focus
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in o
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rig
