Food Processing Technology: Principles and Practice - Brossura

Fellows, P.J.

Brossura

ISBN 10: 1855732718 ISBN 13: 9781855732711

Casa editrice: CRC Press, 1996

Riassunto

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, minimal processing technologies, functional foods, developments in active or intelligent packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logistics"

Dettagli dell?edizione

• Editore: CRC Press
• Data di pubblicazione: 1996
• ISBN 10: 1855732718
• ISBN 13: 9781855732711
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 1
• Numero di pagine: 505