Food Processing Technology Principles And Practice 5/Ed (Pb)

Fellows P. J.

ISBN 10: 032385737X / ISBN 13: 9780323857376

Editore: Woodhead Publishing, 2022

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Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide. Codice articolo ABNR-234882

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Titolo: Food Processing Technology Principles And ...

Casa editrice: Woodhead Publishing

Data di pubblicazione: 2022

Legatura: Brossura

Condizione: New

Edizione: quinta edizione o successive, Edizione Internazionale

Descrizione articolo

Riassunto:

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

• Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods
• Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially
• Contains worked examples of common calculations

Informazioni sull?autore:

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.