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Food processing : principles and applications /

Contributor(s): Clark, Stephanie | Jung, Stephanie | Lamsal, Buddhi.
Publisher: Chichester, West Sussex, UK John Wiley & Sons Inc., 2014Edition: 2nd edition.Description: xiii, 578 p.: ill. ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470671146 (cloth); 9780470671146:; 0470671149 (cloth).Subject(s): Food industry and tradeDDC classification: 338.47664
Contents:
List of contributors -- 1 : principles of food processing / Sung Hee Park, Buddhi P. Lamsal and V.M. Balasubramaniam -- 2 : thermal principles and kinetics / Prabhat and K.P. Sandeep -- 3 : separation and concentration technologies in food processing / Yves Pouliot, Valérie Conway and Pierre-Louis Leclerc -- 4 : dehydration / Robert H. Driscoll -- 5 : chilling and freezing of foods / Stephen J. James and Christian James -- 6 : fermentation and enzyme technologies in food processing / Ali Demirci, Gulten Izmirlioglu and Duygu Ercan -- 7 : alternative food processing technologies / Hudaa Neetoo and Haiqiang Chen -- 8 : nanotechnology for food : principles and selected applications / Sundaram Gunasekaran -- 9 : sustainability and environmental issues in food processing / Fionnuala Murphy, Kebin McDonnell and Colette C. Fagan -- 10 : food sfaety and quality assurances / Tonya C. Schoenfuss and Janet H. Lilemo -- 11 : food packaging / Joongmin Shin and Suan E. M. Selke -- 12 : food laws and regulations / Barbara Rasco -- 13 : crops : cereals / Kent D. Rausch -- 14 : crops : legumes / George Amponsah Annor, Zhen Ma and Joyce irene Boys -- 15 : processing of fruit and vegtable beverages / José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer and Miguel A. Landeros-Urbina -- 16 : fruits and vegtables : processing technologies and applications / Nutsuda Sumonsiri and Sheryl A. Barringer -- 17 : milk and ice cream processing / Maneesha S. Mohan, Jonathan Hopkinson and Federico Harte -- 18 : dairy : fermented products / R. C. Chandan -- 19 : eggs and egg products processing / Jianping Wu -- 20 : fats and oils : plant based / Amy S. Rasor and Susuan E. Duncan -- 21 : fats and oils : animal based / Stephen L. Woodgate and Johan T. van der Veen -- 22 : aquatic food products / Mahmoudreza Ovissipour, Barbara Rasco and Gleyn Bledsoe -- 23 : meat : beef and pork based / Robbert Maddock -- 24 : poultry processing and prodcuts / Douglas P. Smith -- Index.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 338.47664 CLA (Browse shelf(Opens below)) 1 Available 0092631
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 338.47664 CLA (Browse shelf(Opens below)) 2 Available 0092625
Total holds: 0

Includes bibliographical references and index.

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

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.

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