Handbook of Food Science, Technology, and Engineering - 4 Volume Set

1. Auflage 2005
ISBN: 978-0-8493-9847-6
Verlag: Taylor & Francis Inc

Buch, Englisch, 3632 Seiten, Format (B × H): 216 mm x 279 mm, Gewicht: 9986 g

Reihe: Food Science and Technology

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Zielgruppe

Professional

Autoren/Hrsg.

Hui, Y. H.

Sherkat, Frank

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security

Über Autor(innen)

Y.H. Hui, Frank Sherkat