Cargando…
Food processing technology : Principles and practice /
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2009.
|
| Edición: | 3rd rev. ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
174. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn798341671 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr mnu---uuaaa | ||
| 008 | 110401s2009 enk o 000 0 eng | ||
| 040 | |a AU@ |b eng |e pn |c AU@ |d OCLCO |d EBLCP |d DEBSZ |d OCLCF |d OCLCQ |d ZCU |d MERUC |d OCLCA |d ICG |d OCLCQ |d DKC |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 019 | |a 871225026 | ||
| 020 | |a 9781845696344 | ||
| 020 | |a 1845696344 | ||
| 029 | 0 | |a AU@ |b 000049572724 | |
| 029 | 1 | |a DEBBG |b BV044066996 | |
| 029 | 1 | |a DEBSZ |b 431641714 | |
| 029 | 1 | |a DEBSZ |b 449417700 | |
| 035 | |a (OCoLC)798341671 |z (OCoLC)871225026 | ||
| 050 | 4 | |a TP370 .F45 2009 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC |2 eflch | |
| 082 | 0 | 4 | |a 664.02 |2 22 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Fellows, P. |q (Peter), |d 1953- |1 https://id.oclc.org/worldcat/entity/E39PCjtrbRFQ6vrxjkYbbgDtTd | |
| 245 | 1 | 0 | |a Food processing technology : |b Principles and practice / |c P.J. Fellows. |
| 250 | |a 3rd rev. ed. | ||
| 260 | |a Cambridge : |b Woodhead Publishing Ltd, |c 2009. | ||
| 300 | |a 1 online resource (928 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v 174 | |
| 505 | 0 | |a Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation-- Size reduction-- Mixing and forming-- Separation and concentration of food components-- Food biotechnology-- Irradiation-- High-pressure processing-- Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing-- Heat processing using steam or water-- Pasteurisation-- Heat sterilisation-- Evaporation and distillation-- Extrusion-- Heat processing using hot air-- Smoking-- Baking and roasting-- Frying-- Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres-- Freezing-- Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating-- Packaging-- Filling and sealing of containers-- Materials handling and process control. | |
| 520 | |a The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. |b ' ... a well-written and authoritative review of food processing technology - the essential reference for food technologists and students alike.' Food Trade Review (of a previous edition) 'Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture.' Food Manufacture (of a previous edition) Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, genetic modification of foods, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry. | ||
| 545 | 0 | |a Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Fellows, P J. |t Food Processing Technology : Principles and Practice. |d Burlington : Elsevier Science, ©2009 |z 9781845692162 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v 174. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1639821 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1639821 | ||
| 994 | |a 92 |b IZTAP | ||