Handbook of Food Science and Technology 3

Food Biochemistry and Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Food Science and Technology 3 by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781119296232
Publisher: Wiley Publication: June 14, 2016
Imprint: Wiley-ISTE Language: English
Author:
ISBN: 9781119296232
Publisher: Wiley
Publication: June 14, 2016
Imprint: Wiley-ISTE
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Wiley

Cover of the book Applied EI by
Cover of the book The Packaging Designer's Book of Patterns by
Cover of the book Soil Carbon in Sensitive European Ecosystems by
Cover of the book Vitamin D For Dummies by
Cover of the book Melanins and Melanosomes by
Cover of the book Numerical Methods for Inverse Problems by
Cover of the book CEH v10 Certified Ethical Hacker Study Guide by
Cover of the book Paleoecology by
Cover of the book Adventures in Python by
Cover of the book The Wiley-Blackwell Handbook of Individual Differences by
Cover of the book Data Fluency by
Cover of the book Physical Electrochemistry by
Cover of the book Business Models for the Social Mobile Cloud by
Cover of the book Mastering VBA for Microsoft Office 2016 by
Cover of the book The Ascendancy of Finance by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy