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B01=Bernhard Senge
B01=Joachim Kaldasch
Category1=Non-Fiction
Category=PHDT
Category=TDCB
Category=TDCT
COP=Germany
Delivery_Delivery within 10-20 working days
Language_English
PA=Available
Price_€100 and above
PS=Active
softlaunch

Handbook of Food Rheology and Technology: Process Optimization, Monitoring and Quality Management

★★★★★
★★★★★

English

Highlighting the potential of process optimization in food technology, Handbook of Food Rheology and Technology covers the principles of rheology as well as the latest developments and rheological methods for process monitoring and quality management. Backed by numerous examples of how to optimize the processes in food technology, this handbook covers numerous industrial examples describing the special requirements for various food products. With a focus on the process optimization in food technology, this is a valuable reference for researchers, product engineers, and laboratory staff from academia and industry. See more
€132.04
€138.99
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Age Group_Uncategorizedautomatic-updateB01=Bernhard SengeB01=Joachim KaldaschCategory1=Non-FictionCategory=PHDTCategory=TDCBCategory=TDCTCOP=GermanyDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€100 and abovePS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Dimensions: 1700 x 2400mm
  • Publication Date: 09 Mar 2021
  • Publisher: Wiley-VCH Verlag GmbH
  • Publication City/Country: Germany
  • Language: English
  • ISBN13: 9783527314416

About

Prof. Dr. Bernhard Senge studied Chemical Engineering at the Humbold University in Berlin. He started his carrer as a specialist for environmental protection. After his PhD in 1978 he became scientific assistant and in 1987 he received his habilitation from the Humbold University. In 1993 he became full professor at the Institute of Food Technology at the Technical University in Berlin where he is leading a research group on food rheology. His main research is the development and applications of innovative rheological measurement methods for process optimisation in the foodstuff industry. Dr. Joachim Kaldasch studied Physics at the Humbold University in Berlin. After receiving his PhD from the Technical University Eindhoven in 1995 he started as employee of Microsoft GmbH Berlin. Since 2000 he is co-worker of Prof. Senge at the Institute of Technology in Berlin.

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