Handbook of food science and technology 2 : food process engineering and packaging / edited by Romain Jeantet [and three others].

Format:

Book

Contributor:

Jeantet, Romain, editor.

Series:

Functional food science and technology series.

THEi Wiley ebooks.

Food science and technology series

THEi Wiley ebooks

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Food--Biotechnology.

Food.

Food--Composition.

Chemical engineering.

Processed foods.

Food--Packaging.

Physical Description:

1 online resource (269 p.)

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey : ISTE : Wiley, 2016.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Contents:

Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation

4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation

7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed March 23, 2016).

ISBN:

9781119285243

1119285240

9781119285236

1119285232

OCLC:

945137827