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 Business Secrets from the Bible by
Cover of the book Clinical Paediatric Dietetics by
Cover of the book Staging to Sell by
Cover of the book Inspired Leadership by
Cover of the book Time-Frequency Analysis by
Cover of the book Selling Boldly by
Cover of the book A Guide to Asian High Yield Bonds by
Cover of the book Particle Physics by
Cover of the book Biological Sludge Minimization and Biomaterials/Bioenergy Recovery Technologies by
Cover of the book Food Selection and Preparation by
Cover of the book The Peebles Path to Real Estate Wealth by
Cover of the book Control of Non-conventional Synchronous Motors by
Cover of the book Making Millions For Dummies by
Cover of the book Hydrogeology by
Cover of the book Markov Chains 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