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Vare #:
276699505
Food Processing: Principles and Applications
Vare #:
276699505
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Produktdetaljer
- FOOD PROCESSINGFood 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.
| Publisher | Wiley |
| Publication date | 23 May 2014 |
| Edition | 2nd |
| Language | English |
| Print length | 600 pages |
| ISBN-10 | 0470671149 |
| ISBN-13 | 978-0470671146 |
| Item weight | 1.26 kg |
| Dimensions | 19.56 x 3.3 x 25.32 cm |
Produktbeskrivelse
Food Processing: Principles and Applications
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Redaktionel anmeldelse
Food Processing: Principles And Applications is an insightful resource published by Wiley, offering an expansive 600 pages of knowledge essential for understanding food processing techniques and applications. The second edition, released on 23 May 2014, is meticulously designed for readers seeking in-depth information on this subject matter. It encompasses a range of scientific principles which underpin the transformation of raw ingredients into food products. The comprehensive nature of this book makes it suitable for both students and professionals alike, reflecting its importance in the culinary and food science industries. Many users have found it to be well-structured and informative, aiding in their learning and practical applications.
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- Comprehensive coverage of food processing techniques
- Ideal for students and professionals
- Published by a reputable publisher, Wiley
- Well-structured for easy understanding
- Includes valuable scientific principles
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- Some may find it a bit heavy due to its size
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DKK 1774
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