Description

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Handbook of Food Science and Technology 1: Food Alteration and Food Quality

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£138.95

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Hardback by Romain Jeantet , Thomas Croguennec

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This book serves as a general introduction to food science and technology, based on the academic courses presented by the... Read more

    Publisher: ISTE Ltd and John Wiley & Sons Inc
    Publication Date: 08/01/2016
    ISBN13: 9781848219328, 978-1848219328
    ISBN10: 1848219326

    Number of Pages: 272

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

    The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

    Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

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