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Brulé, Gérard

Handbook of Food Science and Technology 1: Food Alteration and Food Quality

Brulé, Gérard - Handbook of Food Science and Technology 1: Food Alteration and Food Quality, ebook

117,60€

Ebook, PDF with Adobe DRM
ISBN: 9781119268666
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Keywords: food safety; food science; food quality

Author(s)
 
 
 
Editor
 
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2016
Language
en
Edition
1
Page amount
264 pages
Category
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9781119268666
Printed ISBN
9781848219328

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