Handbook of Food Science and Technology 3
Language: English
Published by ISTE Ltd and John Wiley and Sons Inc, 2016
- Hardcover
- New
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
AbeBooks seller since June 11, 1999
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Seller Inventory # FW-9781848219342
- Title
- Handbook of Food Science and Technology 3
- Publisher
- ISTE Ltd and John Wiley and Sons Inc
- Publication year
- 2016
- Condition
- New
- Binding
- HRD
- Language
- English
- ISBN 10
- 1848219342
- ISBN 13
- 9781848219342
- Item weight
- 896 grams
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.
"Synopsis" may belong to another edition of this title.
About the Author
Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.
Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.
Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.
Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.
"About the title" may belong to another edition of this title.
PBShop.store UK
Fairford, GLOS, United Kingdom
AbeBooks seller since June 11, 1999
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