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Food Processing 2e
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Food Processing 2e

Hardcover - 03 June 2014
Clark, Stephanie (Editor)
Jung, Stephanie (Editor)
Lamsal, Buddhi (Editor)
Rp 544,000 Rp 705,000
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Description

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as
well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies
as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and
the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Product Details

ISBN-10: 0470671149

ISBN-13: 9780470671146

Publisher: Wiley       

Language: English

Age Range: NA - NA years

Grade Level: NA - NA

Hardcover: 578 Pages

Product Dimension (L x W x H): 24.64 x 19.05 x 3.05 CM

Shipping Weight: 1.32 Kg

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