E-Book, Englisch, 679 Seiten
Varzakas / Tzia Handbook of Food Processing
Erscheinungsjahr 2015
ISBN: 978-1-4987-2178-3
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Food Safety, Quality, and Manufacturing Processes
E-Book, Englisch, 679 Seiten
Reihe: Contemporary Food Engineering
ISBN: 978-1-4987-2178-3
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes. such as blanching, pasteurization, chilling, freezing to aseptic packaging, non thermal food processing and the use of biosensors. The inclusion of case studies and problem calculations in each chapter differentiates this book from other books on food processing and engineering.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Raw Materials of Foods: Handling and Management. Sensory Evaluation of Foods. Hygiene and Food Sanitation. ISO22000, Haccp and Other Management Tools for Implementation of Food Safety-Traceability Case Studies. Dairy Products Technology. Bakery Technology. Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality and Safety. Non Alcoholic Beverages. Alcoholic Beverages. Chocolate Manufacturing. Fats and Oils Processing Technology. Meat and Meat Products: Processing, Quality and Safety. Poultry Manufacturing Technologies. Seafood Technology- the Case Study of the Seafood Industry in the Russian Federation. Snack Foods. Functional Foods. Functional Foods Case Study. the Incorporation of Omega-3 Fatty Acids and Phytosterol Esters Into Fillo Products. Flavour Production.
