Handbook of Food Science and Technology 1: Food Alteration and Food Quality - Couverture rigide

Couverture rigide

ISBN 10 : 1848219326 ISBN 13 : 9781848219328

Editeur : Wiley-ISTE, 2016

Synopsis

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

A propos du livre

À propos de l'auteur

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.

Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.

Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.

Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.

Détails de l'édition

• Éditeur: Wiley-ISTE
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 1848219326
• ISBN 13: 9781848219328
• Reliure: Relié
• Nombre de pages: 272
• Éditeur: Jeantet Romain, Croguennec Thomas, Schuck Pierre, Bruleacute, Geacute, rard
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible