Электронная книга: Grandison Alistair S. «Food Processing Handbook»
|
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. 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 and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006 Издательство: "John Wiley&Sons Limited"
ISBN: 9783527634385 электронная книга Купить за 28643.4 руб и скачать на Litres |
Другие книги схожей тематики:
| Автор | Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|---|
| Seyed Hashemi MohammedBagher | Essential Oils in Food Processing: Chemistry, Safety and Applications | A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are… — John Wiley&Sons Limited, электронная книга Подробнее... | 15443.31 | электронная книга | |
| Coles Richard | Food and Beverage Packaging Technology | Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes… — John Wiley&Sons Limited, электронная книга Подробнее... | 18727.47 | электронная книга | |
| Fereidoon Shahidi | Handbook of Seafood Quality, Safety and Health Applications | The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as… — John Wiley&Sons Limited, электронная книга Подробнее... | 22312.22 | электронная книга | |
| John Voeller G. | Food Safety and Food Security | Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food… — John Wiley&Sons Limited, электронная книга Подробнее... | 1926.02 | электронная книга | |
| Maria Lobo Gloria | Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition | Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the… — John Wiley&Sons Limited, электронная книга Подробнее... | 13714.37 | электронная книга | |
| Rahman Mohammad Shafiur | Handbook of Food Process Design, 2 Volume Set | In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A… — John Wiley&Sons Limited, электронная книга Подробнее... | 44487.02 | электронная книга | |
| Rubén Morawicki O. | Handbook of Sustainability for the Food Sciences | Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability… — John Wiley&Sons Limited, электронная книга Подробнее... | 18025.05 | электронная книга | |
| Muhammad Siddiq | Handbook of Mango Fruit. Production, Postharvest Science, Processing Technology and Nutrition | Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade… — John Wiley&Sons Limited, электронная книга Подробнее... | 15440.38 | электронная книга | |
| Charles Brennan | Handbook of Plant Food Phytochemicals. Sources, Stability and Extraction | Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most… — John Wiley&Sons Limited, электронная книга Подробнее... | 16983.98 | электронная книга |
См. также в других словарях:
Food packaging — is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed.Food packaging s… … Wikipedia
food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… … Universalium
Food — For other uses, see Food (disambiguation). Part of a series on … Wikipedia
Aseptic processing — is the process by which a sterile (aseptic) product (typically food or pharmaceutical) is packaged in a sterile container in a way that maintains sterility. Drink boxes Sterility is achieved with a flash heating process (temperature between 195°… … Wikipedia
Fermentation (food) — Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When… … Wikipedia
aluminum processing — Introduction preparation of the ore for use in various products. Aluminum, or aluminium (Al), is a silvery white metal with a melting point of 660° C (1,220° F) and a density of 2.7 grams per cubic centimetre. The most abundant… … Universalium
