_Food Processing Technology: Principles and Practice, Fourth Edition,_
has been updated and extended to include the many developments that
have taken place since the third edition was published. The new
edition includes an overview of the component subjects in food science
and technology, processing stages, important aspects of food industry
management not otherwise considered (e.g. financial management,
marketing, food laws and food industry regulation), value chains, the
global food industry, and over-arching considerations (e.g.
environmental issues and sustainability).
In addition, there are new chapters on industrial cooking, heat
removal, storage, and distribution, along with updates on all the
remaining chapters. This updated edition consolidates the position of
this foundational book as the best single-volume introduction to food
manufacturing technologies available, remaining as the most adopted
standard text for many food science and technology courses.
* Updated edition completely revised with new developments on all
the processing stages and aspects of food industry management not
otherwise considered (e.g. financial management, marketing, food laws,
and food industry regulation), and more
* Introduces a range of processing techniques that are used in food
manufacturing
* Explains the key principles of each process, including the
equipment used and the effects of processing on micro-organisms that
contaminate foods
* Describes post-processing operations, including packaging and
distribution logistics
* Includes extra textbook elements, such as videos and calculations
slides, in addition to summaries of key points in each chapter
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Principles and Practice
Produktdetaljer
ISBN
9780081005231
Publisert
2016
Utgave
4. utgave
Utgiver
Vendor
Woodhead Publishing
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter