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 Macrocyclic and Supramolecular Chemistry by
Cover of the book Why Cultural Studies? by
Cover of the book Investing For Dummies by
Cover of the book Your Best Just Got Better by
Cover of the book Analysis of Engineering Structures and Material Behavior by
Cover of the book Immobilienkauf für Dummies by
Cover of the book Sustainable Renovation by
Cover of the book Single-Chain Polymer Nanoparticles by
Cover of the book Applied Cryptography by
Cover of the book Metaphysics by
Cover of the book Environmental Health Law by
Cover of the book The Chemistry of Metal-Organic Frameworks by
Cover of the book The Work Revolution by
Cover of the book Sigma-Delta Converters: Practical Design Guide by
Cover of the book Radiation Oncology in Palliative Cancer Care 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