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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London : Hoboken :
ISTE, Ltd. ; Wiley,
©2016.
|
| Colección: | Functional food science and technology series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Handbook of food science and technology. |n 2, |p Food process engineering and packaging / |c edited by Romain Jeantet [and three others]. |
| 246 | 3 | 0 | |a Food process engineering and packaging |
| 264 | 1 | |a London : |b ISTE, Ltd. ; |a Hoboken : |b Wiley, |c ©2016. | |
| 300 | |a 1 online resource (329 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 Food science and technology series | |
| 546 | |a Text in English. | ||
| 588 | 0 | |a Online resource; title from PDF title page (John Wiley, viewed March 23, 2016). | |
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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). | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food |x Packaging |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Aliments |x Conditionnement |v Guides, manuels, etc. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Packaging |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Food adulteration and inspection |2 fast | |
| 650 | 7 | |a Food |x Quality |2 fast | |
| 655 | 7 | |a handbooks. |2 aat | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 655 | 7 | |a Handbooks and manuals. |2 lcgft | |
| 655 | 7 | |a Guides et manuels. |2 rvmgf | |
| 700 | 1 | |a Jeantet, Romain, |e editor. | |
| 700 | 1 | |a Croguennec, Thomas, |e editor. | |
| 700 | 1 | |a Schuck, Pierre, |e editor. | |
| 700 | 1 | |a Brulé, Gérard, |e editor. | |
| 758 | |i has work: |a 2 Food process engineering and packaging Handbook of food science and technology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGKjj7kyVbdWrm6mJVX4xC |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Jeantet, Romain. |t Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging. |d : Wiley, ©2016 |z 9781119285229 |
| 830 | 0 | |a Functional food science and technology series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4451527 |z Texto completo |
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| 938 | |a EBSCOhost |b EBSC |n 1202054 | ||
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