Login

Clark, Stephanie

Food Processing: Principles and Applications

Clark, Stephanie - Food Processing: Principles and Applications, ebook

187,25€

Ebook, ePUB with Adobe DRM
ISBN: 9781118846285
DRM Restrictions

Printing178 pages with an additional page accrued every 5 hours, capped at 178 pages
Copy to clipboard5 excerpts

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as
well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies
as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and
the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Keywords: Food Processing, Production & Manufacture

Author(s)
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2014
Language
en
Edition
2
Page amount
592 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118846285
Printed ISBN
9780470671146

Similar titles