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Fundamentals of food reaction technology /
This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2007.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocn465691996 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
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| 007 | cr cnu|||||||| | ||
| 008 | 090811s2007 enk fo 000 0 eng d | ||
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| 015 | |a GBB6I9670 |2 bnb | ||
| 016 | 7 | |a 017996765 |2 Uk | |
| 020 | |a 9781847559470 |q (electronic bk.) | ||
| 020 | |a 1847559476 |q (electronic bk.) | ||
| 020 | |a 9781628701470 |q (electronic bk.) | ||
| 020 | |a 1628701471 |q (electronic bk.) | ||
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| 029 | 1 | |a UKMGB |b 017996765 | |
| 035 | |a (OCoLC)465691996 | ||
| 037 | |a T3083 |b Royal Society of Chemistry | ||
| 050 | 4 | |a TP370 |b .E29 2007 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 22 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Earle, R. L. | |
| 245 | 1 | 0 | |a Fundamentals of food reaction technology / |c R.L. Earle, Mary Earle. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c 2007. | ||
| 300 | |a 1 online resource (198 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. |b Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering. | ||
| 505 | 0 | |a Mportant Problems in Food Processing; Product Changes During Processing; Processing Outcomes; Achieving Better Food Products; Broadening the Net; Subject Index | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food |x Effect of heat on. | |
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 6 | |a Chimie. | |
| 650 | 6 | |a Aliments |x Effets de la chaleur sur. | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 7 | |a chemistry. |2 aat | |
| 650 | 7 | |a Food & beverage technology. |2 bicssc | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Technology. |2 eflch | |
| 650 | 7 | |a Chemistry. |2 fast |0 (OCoLC)fst00853344 | |
| 650 | 7 | |a Food |x Effect of heat on. |2 fast |0 (OCoLC)fst00930504 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Food |x Preservation. |2 fast |0 (OCoLC)fst00930571 | |
| 700 | 1 | |a Earle, Mary D. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFFRT0005/toc |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 496963 | ||
| 994 | |a 92 |b IZTAP | ||