Food processing : principles and applications /
Food processing : principles and applications /
- 2nd edition.
- Chichester, West Sussex, UK John Wiley & Sons Inc., 2014.
- xiii, 578 p.: ill. ; 25 cm.
Includes bibliographical references and index.
List of contributors -- 1 : principles of food processing / 2 : thermal principles and kinetics / 3 : separation and concentration technologies in food processing / 4 : dehydration / 5 : chilling and freezing of foods / 6 : fermentation and enzyme technologies in food processing / 7 : alternative food processing technologies / 8 : nanotechnology for food : principles and selected applications / 9 : sustainability and environmental issues in food processing / 10 : food sfaety and quality assurances / 11 : food packaging / 12 : food laws and regulations / 13 : crops : cereals / 14 : crops : legumes / 15 : processing of fruit and vegtable beverages / 16 : fruits and vegtables : processing technologies and applications / 17 : milk and ice cream processing / 18 : dairy : fermented products / 19 : eggs and egg products processing / 20 : fats and oils : plant based / 21 : fats and oils : animal based / 22 : aquatic food products / 23 : meat : beef and pork based / 24 : poultry processing and prodcuts / Index. Sung Hee Park, Buddhi P. Lamsal and V.M. Balasubramaniam -- Prabhat and K.P. Sandeep -- Yves Pouliot, Valérie Conway and Pierre-Louis Leclerc -- Robert H. Driscoll -- Stephen J. James and Christian James -- Ali Demirci, Gulten Izmirlioglu and Duygu Ercan -- Hudaa Neetoo and Haiqiang Chen -- Sundaram Gunasekaran -- Fionnuala Murphy, Kebin McDonnell and Colette C. Fagan -- Tonya C. Schoenfuss and Janet H. Lilemo -- Joongmin Shin and Suan E. M. Selke -- Barbara Rasco -- Kent D. Rausch -- George Amponsah Annor, Zhen Ma and Joyce irene Boys -- José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer and Miguel A. Landeros-Urbina -- Nutsuda Sumonsiri and Sheryl A. Barringer -- Maneesha S. Mohan, Jonathan Hopkinson and Federico Harte -- R. C. Chandan -- Jianping Wu -- Amy S. Rasor and Susuan E. Duncan -- Stephen L. Woodgate and Johan T. van der Veen -- Mahmoudreza Ovissipour, Barbara Rasco and Gleyn Bledsoe -- Robbert Maddock -- Douglas P. Smith --
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 covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.
9780470671146 (cloth) 9780470671146: £130.00 0470671149 (cloth)
2013048364
Food industry and trade.
338.47664 / CLA
Includes bibliographical references and index.
List of contributors -- 1 : principles of food processing / 2 : thermal principles and kinetics / 3 : separation and concentration technologies in food processing / 4 : dehydration / 5 : chilling and freezing of foods / 6 : fermentation and enzyme technologies in food processing / 7 : alternative food processing technologies / 8 : nanotechnology for food : principles and selected applications / 9 : sustainability and environmental issues in food processing / 10 : food sfaety and quality assurances / 11 : food packaging / 12 : food laws and regulations / 13 : crops : cereals / 14 : crops : legumes / 15 : processing of fruit and vegtable beverages / 16 : fruits and vegtables : processing technologies and applications / 17 : milk and ice cream processing / 18 : dairy : fermented products / 19 : eggs and egg products processing / 20 : fats and oils : plant based / 21 : fats and oils : animal based / 22 : aquatic food products / 23 : meat : beef and pork based / 24 : poultry processing and prodcuts / Index. Sung Hee Park, Buddhi P. Lamsal and V.M. Balasubramaniam -- Prabhat and K.P. Sandeep -- Yves Pouliot, Valérie Conway and Pierre-Louis Leclerc -- Robert H. Driscoll -- Stephen J. James and Christian James -- Ali Demirci, Gulten Izmirlioglu and Duygu Ercan -- Hudaa Neetoo and Haiqiang Chen -- Sundaram Gunasekaran -- Fionnuala Murphy, Kebin McDonnell and Colette C. Fagan -- Tonya C. Schoenfuss and Janet H. Lilemo -- Joongmin Shin and Suan E. M. Selke -- Barbara Rasco -- Kent D. Rausch -- George Amponsah Annor, Zhen Ma and Joyce irene Boys -- José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer and Miguel A. Landeros-Urbina -- Nutsuda Sumonsiri and Sheryl A. Barringer -- Maneesha S. Mohan, Jonathan Hopkinson and Federico Harte -- R. C. Chandan -- Jianping Wu -- Amy S. Rasor and Susuan E. Duncan -- Stephen L. Woodgate and Johan T. van der Veen -- Mahmoudreza Ovissipour, Barbara Rasco and Gleyn Bledsoe -- Robbert Maddock -- Douglas P. Smith --
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 covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.
9780470671146 (cloth) 9780470671146: £130.00 0470671149 (cloth)
2013048364
Food industry and trade.
338.47664 / CLA