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
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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.

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