Handbook of Food Science, Technology, and Engineering PDF Download

Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938

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Author: Y. H. Hui
Publisher: CRC Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 704

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Book Description
Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.

Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1119296218
Category : Technology & Engineering
Languages : en
Pages : 436

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Book Description
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.

Author: Yiu H. Hui
Publisher:
ISBN: 9781574445527
Category :
Languages : en
Pages : 0

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Author: Yiu H. Hui
Publisher:
ISBN: 9780849398483
Category :
Languages : en
Pages : 0

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Author: Y. H Hui (ed., etc)
Publisher:
ISBN: 9780849398483
Category :
Languages : en
Pages : 0

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Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1848219334
Category : Technology & Engineering
Languages : en
Pages : 356

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Book Description
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698

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Author:
Publisher: CRC Press
ISBN: 9781574445510
Category :
Languages : en
Pages : 1032

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Book Description

Author: Dennis R. Heldman
Publisher:
ISBN: 9781628706505
Category : Food industry and trade
Languages : en
Pages : 1023

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Book Description