Logga in

Brule, Gérard

Handbook of Food Science and Technology 3: Food Biochemistry and Technology

Brule, Gérard - Handbook of Food Science and Technology 3: Food Biochemistry and Technology, e-bok

144,00€

E-bok, ePUB, Adobe DRM-skydd
ISBN: 9781119296232
DRM-begränsningar

Skriva ut30 sidor with an additional page accrued varje dag, capped at 30 sidor
Kopiera till urklipp5 utdrag

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Nyckelord: introduction; animal; food; dairy products; milk; croguennec; physical; chemistry; aspects; physicochemical; milk processing; stability; globules; fat; dairy product; muscle; land; biochemistry; composition; meat; changes

Författare
 
 
 
Utgivare
 
 
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2016
Språk
en
Utgåva
1
Sidantal
436 sidor
Kategori
Trädgård, Jordbruk, Gårdsbruk
Format
E-bok
eISBN (ePUB)
9781119296232
Tryckt ISBN
9781848219342

Liknande e-böcker