The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.

Book Information
ISBN 9780128114483
Author Alexandru Mihai Grumezescu
Format Paperback
Page Count 578
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 1180g