This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technol

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properti

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an