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The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
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- PublisherPrentice Hall of India
- Publication date2002
- ISBN 10 8120320867
- ISBN 13 9788120320864
- BindingPaperback
- Edition number1
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Food Processing and Preservation
Published by
Prentice-Hall
(2002)
ISBN 10: 8120320867
ISBN 13: 9788120320864
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Softcover
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Book Description Condition: New. pp. xii + 360 Illus. Seller Inventory # 7650187
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FOOD PROCESSING AND PRESERVATION
Published by
Prentice Hall of India
(2002)
ISBN 10: 8120320867
ISBN 13: 9788120320864
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Softcover
Quantity: 1
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Book Description Condition: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability. Seller Inventory # ABTR-202172
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Food Processing And Preservation
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Book Description PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # M0-9788120320864
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Food Processing and Preservation (Paperback)
Published by
PHI Learning
(2004)
ISBN 10: 8120320867
ISBN 13: 9788120320864
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Book Description Paperback. Condition: new. Paperback. Food processing is the transformation of raw ingredients, by physical or chemical means into food. It combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included. It is an interdisciplinary subject involving topics from chemistry, microbiology, chemical engineering and process technology. This book provides a thorough understanding of all major aspects of food processing with an emphasis on the microorganisms associated with food, before going into the problems of large-scale production and preservation of foodstuffs.This student-friendly textbook introduces the important aspects of food science, such as functional role of the nutrients, the changes that the nutrients undergo during processing and preservation, and the chemical reactions responsible for spoiling various food materials as well as maintaining the organoleptic properties of foods. Food processing is the transformation of raw ingredients, by physical or chemical means into food. This book provides a thorough understanding of all major aspects of food processing with an emphasis on the microorganisms associated with food, before going into the problems of large-scale production and preservation of foodstuffs. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9788120320864
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