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 Game of Thrones and Philosophy by
Cover of the book Antiviral Drugs by
Cover of the book Nerds on Wall Street by
Cover of the book The Personal Business Plan by
Cover of the book Starting and Managing a Nonprofit Organization by
Cover of the book Wireless Telecommunication Systems by
Cover of the book Teach Yourself VISUALLY Web Design by
Cover of the book The Handbook of the Criminology of Terrorism by
Cover of the book Knowledge and Human Interests by
Cover of the book The Collaboration Economy by
Cover of the book Medical Ethics Today by
Cover of the book Advances in Solid Oxide Fuel Cells and Electronic Ceramics by
Cover of the book Public Health Nursing by
Cover of the book Managing Your Investment Portfolio For Dummies - UK by
Cover of the book Positioning for Architecture and Design Firms 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