Food processing : principles and applications / [compiled by] Stephanie Clark, Stephanie Jung, and Buddhi Lamsal.
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|Subject:||Food industry and trade.
- ISBN: 9781118846285
- ISBN: 1118846281
- ISBN: 9781118846292
- ISBN: 111884629X
- ISBN: 9781118846315
- ISBN: 1118846311
- ISBN: 0470671149
- ISBN: 9780470671146
- Physical Description: 1 online resource
- Edition: 2e.
- Publisher: Chichester, West Sussex, UK : Wiley Blackwell, 2014.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| Principles of Food Processing -- Thermal Principles and Kinetics -- Separation and Concentration Technologies in Food Processing -- Dehydration -- Chilling and Freezing of Foods -- Fermentation and Enzyme Technologies in Food Processing -- Alternative Food Processing Technologies -- Nanotechnology for Food: Principles and Selected Applications -- Sustainability and Environmental Issues in Food Processing -- Food Safety and Quality Assurance -- Food Packaging -- Food Laws and Regulations -- Crops -- Cereals -- Crops -- Legumes -- Processing of Fruit and Vegetable Beverages -- Fruits and Vegetables -- Processing Technologies and Applications -- Milk and Ice Cream Processing -- Dairy -- Fermented Products -- Eggs and Egg Products Processing -- Fats and Oils -- Plant Based -- Fats and Oils -- Animal Based -- Aquatic Food Products -- Meats -- Beef and Pork Based -- Poultry Processing and Products.
|Summary:|| "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"--EBL.
|Source of Description Note:|| Print version record and CIP data provided by publisher.