{"product_id":"9780323911580","title":"Current Developments in Biotechnology and Bioengineering : Advances in Food Engineering","description":"\u003cp\u003eAdvances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.\u003c\/p\u003e","brand":"Elsevier - Health Sciences Division","offers":[{"title":"Default Title","offer_id":52584791015735,"sku":"00000_00000_00000_00000","price":1246.14,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/3548\/7543\/files\/9780323911580-1.jpg?v=1784953217","url":"https:\/\/kinokuniya.com.my\/products\/9780323911580","provider":"Books Kinokuniya Malaysia","version":"1.0","type":"link"}