Food Processing

. Ed(s): Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi

ISBN 10: 0470671149 / ISBN 13: 9780470671146

Editore: John Wiley and Sons Ltd, 2014

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Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Editor(s): Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi. Num Pages: 592 pages, black & white illustrations, colour illustrations, black & white tables, figures, colour. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 195 x 36. Weight in Grams: 1282. . 2014. 2nd Edition. hardcover. . . . . Books ship from the US and Ireland.

Codice articolo V9780470671146

Dati bibliografici

• Titolo: Food Processing
• Editore: John Wiley and Sons Ltd
• Data di pubblicazione: 2014
• Lingua: Inglese
• ISBN 10: 0470671149
• ISBN 13: 9780470671146
• Rilegatura: Rilegato
• Edizione: seconda edizione
• Condizione: New

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

About the Authors

Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor Food Science & Human Nutrition at Iowa State University.

Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.

Dr Buddhi Lamsal is Associate Professor, Food Science and Human Nutrition, Iowa State University.