Food Processing Technology
Principles and Practice
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition;
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29 841 Ft
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Product details:
- Edition number 4
- Publisher Elsevier Science
- Date of Publication 19 October 2016
- ISBN 9780081005224
- Binding Paperback
- No. of pages1152 pages
- Size 228x152 mm
- Language English 0
Categories
Long description:
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).
In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.
MoreTable of Contents:
PART I: BASIC PRINCIPLES
PART II: AMBIENT-TEMPERATURE PROCESSING
PART III: PROCESSING BY APPLICATION OF HEAT
PART IV: PROCESSING BY REMOVAL OF HEAT
PART V POST-PROCESSING OPERATIONS
