Food Processing Technology ：Principles and Practice ( 3 )

Publication subTitle ：Principles and Practice

Publication series ：3

Author： Fellows   P J  

Publisher： Elsevier Science‎

Publication year： 2009

E-ISBN: 9781845696344

P-ISBN(Paperback): 9781845692162

P-ISBN(Hardback):  9781845692162

Subject： TS205 Food Processing and Preservation

Language： ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

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

Chapter

Cover

pp.：  1 – 4

Food processing technology: Principles and practice

pp.：  4 – 5

Copyright

pp.：  5 – 6

Contents

pp.：  6 – 17

Acknowledgements

pp.：  17 – 18

Dedication

pp.：  18 – 20

Introduction

pp.：  20 – 28

Part I Basic principles

pp.：  28 – 116

Part II Ambient-temperature processing

pp.：  116 – 356

Part III Processing by application of heat

pp.：  356 – 630

Part IV Processing by removal of heat

pp.：  630 – 720

Part V Post-processing operations

pp.：  720 – 865

Appendix A.1 Selection of hydrocolloids

pp.：  865 – 868

Appendix A.2 Nature, properties, functions and sources of vitamins

pp.：  868 – 871

Appendix A.3 Properties, functions and sources of minerals

pp.：  871 – 876

Appendix A.4 Additives currently permitted in food within the EU and their associated E numbers

pp.：  876 – 880

Appendix A.5 Examples of functional components of foods

pp.：  880 – 884

Appendix B.1 Sources and symptoms of pathogenic bacteria

pp.：  884 – 888

Appendix B.2 Characteristics of viral foodborne infections

pp.：  888 – 889

Appendix B.3 Enzymes from GM micro-organisms used in food processing

pp.：  889 – 892

Appendix B.4 Examples of food fermentations

pp.：  892 – 895

Appendix C.1 Units and conversions

pp.：  895 – 897

Appendix D.1 Glossary

pp.：  897 – 906

Appendix D.2 List of acronyms

pp.：  906 – 911

Appendix D.3 Symbols

pp.：  911 – 914

Index

pp.：  914 – 933

The users who browse this book also browse


No browse record.