About this book series

Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.

Electronic ISSN
2628-8095
Print ISSN
1571-0297
Series Editor
  • Gustavo V. Barbosa-Cánovas

Book titles in this series

  1. Delivering Functionality in Foods

    From Structure Design to Product Engineering

    Editors:
    • António Vicente
    • Cristina Silva
    • Chelo Gonzalez
    • Copyright: 2022

    Available Renditions

    • Hard cover
    • Soft cover
    • eBook

Abstracted and indexed in

  1. Chemical Abstracts Service (CAS)
  2. INIS Atomindex
  3. SCImago
  4. SCOPUS