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Brennan, James G.

Food Processing Handbook

Brennan, James G. - Food Processing Handbook, ebook

275,30€

Ebook, ePUB with Adobe DRM
ISBN: 9783527634378
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Printing255 pages with an additional page accrued every 3 hours, capped at 255 pages
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Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes -- physical, chemical, microbiological and organoleptic -- that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, it addresses current concerns about the safety of processed foods and control of food processes, as well as the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents, as will students studying food related topics at undergraduate and postgraduate levels.

Keywords: General & Introductory Food Science & Technology, food refrigeration, food industry, high pressure food processing, thermal food processing, food refrigeration, food safety, food manufacturing, food traceability, food quality assurance, food hygienic design, enzymes food processing, pulsed electric field food processing, food nanotechnology

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2012
Language
en
Edition
1
Page amount
850 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9783527634378
Printed ISBN
9783527324682

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