Food processing handbook

Food processing handbook

by Brennan, James G. Grandison, Alistair S.

Type Book
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes? physical, chemical, microbiological and organoleptic? that occur during food preservation. In so doing, the text cove…

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Title Statements

  • Full title :Food processing handbook / edited by James G. Brennan and Alistair S. Grandison.

Summary

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes? physical, chemical, microbiological and organoleptic? that occur during food preservation. In so doing, the text covers in detail such techniques aspost-harvest handling, thermal processing, evapora.

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Edition Statements

  • Publication Date:2011.
  • Edition:2nd ed

Publication Statements

  • Publisher(s):Wiley-VCH
  • Place of Publication:Weinheim
  • Language:eng
  • Publication Date:2011.

Notes

Previous edition: published as edited by James G. Brennan. 2006. - Print version record.

Front Matter.

Includes index.

The Physical Object

  • Description:Online Ressource (848 Seiten)

Edition Identifiers

  • ISBN:9783527634361, 3527634363, 9783527324682, 3527324682, 9783527634385, 352763438X
  • oclc:on1039294383
  • LC Classification:TP370
  • Dewey Decimal:664

Subjects

Food industry and trade

Writers

Brennan, James G. Grandison, Alistair S.

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