Cover Image

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...

Full description

Main Authors: Neoh, Tze Loon. (Author, http://id.loc.gov/vocabulary/relators/aut), Adachi, Shuji. (http://id.loc.gov/vocabulary/relators/aut), Furuta, Takeshi. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2016.
Edition:1st ed. 2016.
Subjects:
Food—Biotechnology.
Biochemical engineering.
Biology—Technique.
Food Science.
Biochemical Engineering.
Biological Techniques.
Online Access:https://doi.org/10.1007/978-981-10-0442-1
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.

Similar Items