1 option
Food processing : principles and applications / edited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal, Department of Food Science and Human Nutrition, Iowa State University, Iowa, USA.
- Format:
- Book
- Standardized Title:
- Food processing (Wiley-Blackwell (Firm))
- Language:
- English
- Subjects (All):
- Food industry and trade.
- Physical Description:
- xiii, 578 pages : illustrations ; 26 cm
- Edition:
- Second editon.
- Place of Publication:
- Chichester, West Sussex, UK ; Hoboken, NJ : Wiley Blackwell, 2014.
- Contents:
- 1. Principles of Food Processing
- 2. Thermal Principles and Kinetics
- 3. Separation and Concentration Technologies in Food Processing
- 4. Dehydration
- 5. Chilling and Freezing of Foods
- 6. Fermentation and Enzyme Technologies in Food Processing
- 7. Alternative Food Processing Technologies
- 8. Nanotechnology for Food: Principles and Selected Applications
- 9. Sustainability and Environmental Issues in Food Processing
- 10. Food Safety and Quality Assurance
- 11 Food Packaging
- 12. Food Laws and Regulations
- 13. Crops Cereals
- 14. Crops Legumes
- 15. Processing of Fruit and Vegetable Beverages
- 16. Fruits and Vegetables Processing Technologies and Applications
- 17. Milk and Ice Cream Processing
- 18. Dairy Fermented Products
- 19. Eggs and Egg Products Processing
- 20. Fats and Oils Plant Based
- 21. Fats and Oils Animal Based
- 22. Aquatic Food Products
- 23. Meats Beef and Pork Based
- 24. Poultry Processing and Products.
- Notes:
- Includes bibliographical references and index.
- Other Format:
- Online version: Food processing
- ISBN:
- 9780470671146 (cloth)
- 0470671149 (cloth)
- OCLC:
- 869140944
- Publisher Number:
- 90102005302
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.