Food Processing
Principles and Applications
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Beschreibung
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.
Autor*in
Stephanie Clark
Themen in »Food Processing«
Food Engineering Food Management Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmittel-Management Lebensmitteltechnik
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"As a hands-on guide to the essential processingprinciples and their applications, covering the theoretical andapplied aspects of food processing in one accessible volume, thisbook is a valuable tool for food industry professionals across allmanufacturing sectors, and serves as a relevant primary orsupplemental text for students of food science." (Biotechnology, Agronomy, Society and Environment, 1October 2014)
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