Description

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Handbook of Food Science and Technology 3: Food Biochemistry and Technology

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£138.95

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Hardback by Romain Jeantet , Thomas Croguennec

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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional... Read more

    Publisher: ISTE Ltd and John Wiley & Sons Inc
    Publication Date: 07/06/2016
    ISBN13: 9781848219342, 978-1848219342
    ISBN10: 1848219342

    Number of Pages: 448

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.

    Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

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