Amvik eBook Solutions

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

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical

The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extrac

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. T