Microwave Processing of Foods: Challenges, Advances and Prospects
Microwaves and Food
Microwave Processing of Foods: Challenges, Advances and Prospects
Microwaves and Food
Hardback / bound
|
English
€197.95
- From €15,- no shipping costs.
- 30 days to change your mind and return physical products
Description
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
Anubhav Pratap-Singh is an Associate Endowed Professor and Director of the B.C. Food & Beverage Innovation at The University of British Columbia in Vancouver, BC, Canada
Ferruh Erdogdu is a Professor of Food Process Engineering, Computational Food Processing Group, Department of Food Engineering at Ankara University in Golbası-Ankara, Turkey
Shaojin Wang, Ph.D, is an Adjunct Professor in the Department of Biological Systems Engineering at Washington State University in Pullman, WA
Hosahalli Ramaswamy is a Professor in the Department of Food Science, McGill University, Macdonald Campus in Ste-Anne-de-Bellevue, PQ, Canada
Anubhav Pratap-Singh is an Associate Endowed Professor and Director of the B.C. Food & Beverage Innovation at The University of British Columbia in Vancouver, BC, Canada
Ferruh Erdogdu is a Professor of Food Process Engineering, Computational Food Processing Group, Department of Food Engineering at Ankara University in Golbası-Ankara, Turkey
Shaojin Wang, Ph.D, is an Adjunct Professor in the Department of Biological Systems Engineering at Washington State University in Pullman, WA
Hosahalli Ramaswamy is a Professor in the Department of Food Science, McGill University, Macdonald Campus in Ste-Anne-de-Bellevue, PQ, Canada