Introduction to Food Manufacturing Engineering

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing proc...

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Bibliographic Details
Main Authors: Neoh, Tze Loon (Author), Adachi, Shuji (Author), Furuta, Takeshi (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Singapore : Springer Nature Singapore : 2016.
Imprint: Springer,
Edition:1st ed. 2016.
Subjects:
Food science.
Biotechnology.
Biology > Technique.
Food Science.
Chemical Bioengineering.
Biological Techniques.
Online Access:Full-text access
Table of Contents:
  • Chapter 1. Contribution of Food Engineering to Everyday Meals
  • Chapter 2. Bookkeeping of A Process
  • Chapter 3. Wheat Flours and Their Derived Products
  • Chapter 4. Instant Coffee
  • Chapter 5. Mayonnaise and Margarine
  • Chapter 6. Food and Microorganisms
  • Appendix.

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