Food Processing Technology: Principles and Practice

Przednia okładka
Elsevier, 22 cze 2009 - 928
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
  • Introduces a range of processing techniques that are used in food manufacturing
  • Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
  • Describes post-processing operations, including packaging and distribution logistics
 

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Spis treści

Introduction
1
Part I Basic principles
9
Part II Ambienttemperature processing
97
Part III Processing by application of heat
337
Part IV Processing by removal of heat
611
Part V Postprocessing operations
701
Appendix A1 Selection of hydrocolloids
846
Appendix A2 Nature properties functions and sources of vitamins
849
Appendix A5 Examples of functional components of foods
861
Appendix B1 Sources and symptoms of pathogenic bacteria
865
Appendix B2 Characteristics of viral foodborne infections
869
Appendix B3 Enzymes from GM microorganisms used in food processing
870
Appendix B4 Examples of food fermentations
873
Appendix C1 Units and conversions
876
Appendix D1 Glossary
878
Appendix D2 List of acronyms
887

Appendix A3 Properties functions and sources of minerals
852
Appendix A4 Additives currently permitted in food within the EU and their associated E numbers
857
Appendix D3 Symbols
892
Index
895

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Informacje o autorze (2009)

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.

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