Synopsis
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Professor James Gerard Brennan lectured at The National College of Food Technology, Whiteknights, Reading. He is a founder member and fellow of the Institute of Food Science and Technology and served on its Council and on several of its committees. Over the years he has undertaken assignments for industrial companies, mainly in the fields of dehydratation, packaging, texture measurement, product and process development. Professor Brennan is a member of the editorial board of the Journal of Food Engineering, author of two books and of several chapters in books and published around 30 review articles and over 120 papers in scientific journals.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Food processing handbook. Edited by James G. Brennan.
Edité par
Weinheim, Wiley-VCH, c., 2006
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Vendeur : Universitätsbuchhandlung Herta Hold GmbH, Berlin, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
1 online resource (610 p.). Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. N° de réf. du vendeur 44916HB
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EUR 20
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Food Processing Handbook
Edité par
Wiley-VCH, 2006
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1350grams, ISBN:9783527307197. N° de réf. du vendeur 8661207
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EUR 66,70
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Food Processing Handbook
Edité par
Wiley-VCH, 2006
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1350grams, ISBN:9783527307197. N° de réf. du vendeur 8661206
Acheter D'occasion
EUR 66,70
Expédition à EUR 16
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Food Processing Handbook
Edité par
Wiley & Sons, Incorporated, John, 2006
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : Better World Books: West, Reno, NV, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Very Good. 1st Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur 57150687-75
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EUR 98,51
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Food Processing Handbook.
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Vendeur : Nicoline Thieme, Leipzig, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
Etat : Sehr gut. 1. Edition;. Gr.8° 582 pp.,; Orig.-Glanzfolienpappband; 1260g; [Englisch]; kaum Gebrauchsspuren / fine 1. Edition; [lgr=T] _ xXx_. BUCH. N° de réf. du vendeur 50347
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EUR 105
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Expédition depuis Allemagne vers Etats-Unis
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Food Processing Handbook
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : Neu. Neu Restexemplar, Sofortversand - The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes physical, chemical, microbiological and organoleptic that occur during food preservation. In so doing, the text covers in detail such techniques as postharvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, highpressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This twovolume set is a musthave for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: 'This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.' Journal of Dairy Technology, August 2008 'This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.' CHOICE, September 2006. N° de réf. du vendeur INF1000107531
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EUR 174,99
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Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Food Processing Handbook. Brennan, James G. (Hrsg.)
Edité par
Wiley-VCH Verlag GmbH, 2006
ISBN 10 : 3527307192
ISBN 13 : 9783527307197
Ancien ou d'occasion
Couverture rigide
Vendeur : BUCHSERVICE / ANTIQUARIAT Lars Lutzer, Wahlstedt, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : gut. 2006. Food Processing Handbook. In deutscher Sprache. pages. N° de réf. du vendeur BN435678
Acheter D'occasion
EUR 299,90
Expédition à EUR 39,95
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)