Food processing technology : principles and practice

Author(s)

• Fellows, P. (Peter)

Bibliographic Information

Food processing technology : principles and practice

P.J. Fellows

（Woodhead Publishing in food science, technology and nutrition）

Woodhead Pub., an imprint of Elsevier, c2017

4th ed

• : print

Note

First published: Ellis Horwood, 1988

Previous ed.: c2009

Includes bibliographical references and index

Description and Table of Contents

Description

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.

Table of Contents

PART I: BASIC PRINCIPLES PART II: AMBIENT-TEMPERATURE PROCESSING PART III: PROCESSING BY APPLICATION OF HEAT PART IV: PROCESSING BY REMOVAL OF HEAT PART V POST-PROCESSING OPERATIONS

by "Nielsen BookData"

Details

• NCID: BB23971531
• ISBN:
  • 9780081019078
• Country Code: ne
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Amsterdam
• Pages/Volumes: xxiii, 1128 p.
• Size: 24 cm
• Classification:
  • DC23 : 664
• Subject Headings:
  • LCSH : Food industry and trade
• Parent Bibliography ID:
  • BA78933126