Handbook of food science and technology. 2, Food process engineering and packaging /

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 tra...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jeantet, Romain (Editor ), Croguennec, Thomas (Editor ), Schuck, Pierre (Editor ), Brulé, Gérard (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Hoboken : ISTE, Ltd. ; Wiley, ©2016.
Colección:Functional food science and technology series.
Temas:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Aliments > Conditionnement > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Packaging
Food industry and trade
Food adulteration and inspection
Food > Quality
handbooks.
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena
  • Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation.
  • 4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation.
  • 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement.

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