Handbook of Food Science and Technology 3

Food Biochemistry and Technology
Genre: Science
Original Publish Date: Jun 14, 2016
Product Number: EB00683629
Released: Aug 23, 2016
Business Term: Purchase
ISBN: #9781119296232
Publisher: Wiley-ISTE
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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.   

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