Items related to Food Processing: Principles and Applications
Synopsis
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as
well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies
as well as environmental and sustainability issues currently facing the food processing industry.
The book is divided into two sections, the first focusing on principles of food processing and handling, and
the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
"synopsis" may belong to another edition of this title.
About the Author
About the Authors
Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor Food Science & Human Nutrition at Iowa State University.
Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Buddhi Lamsal is Associate Professor, Food Science and Human Nutrition, Iowa State University.
From the Back Cover
Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.
The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
From the Inside Flap
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as
well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies
as well as environmental and sustainability issues currently facing the food processing industry.
The book is divided into two sections, the first focusing on principles of food processing and handling, and
the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
About the Authors
Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor Food Science & Human Nutrition at Iowa State University.
Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Buddhi Lamsal is Assistant Professor, Food Science and Human Nutrition, Iowa State University.
"About this title" may belong to another edition of this title.
- PublisherWiley
- Publication date2014
- ISBN 10 0470671149
- ISBN 13 9780470671146
- BindingHardcover
- LanguageEnglish
- Edition number2
- Number of pages592
- EditorClark Stephanie, Jung Stephanie, Lamsal Buddhi
Buy New
View this item
£ 83.42
£ 22.12 shipping from U.S.A. to United Kingdom
Destination, rates & speedsSearch results for Food Processing: Principles and Applications
Stock Image
Food Processing: Principles and Applications
Seller: Particular Things, Frederick, MD, U.S.A.
Seller rating 3 out of 5 stars
A nice copy. No writing or highlighting. Clean pages, shows very minimal signs of wear from use. Shipped with care in a bubble mailer. Feel free to inquire for photos or more details. Seller Inventory # 241121-shelf-96-010
Quantity: 1 available
Stock Image
Food Processing: Principles and Applications
Seller: Toscana Books, AUSTIN, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Seller Inventory # Scanned0470671149
Quantity: 1 available
Stock Image
Food Processing: Principles and Applications
Seller: SGS Trading Inc, Franklin Lakes, NJ, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking. Seller Inventory # SKU0568505
Quantity: 2 available
Stock Image
Food Processing: Principles and Applications
Seller: SGS Trading Inc, Franklin Lakes, NJ, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking. Seller Inventory # SKU0195608
Quantity: 2 available
Stock Image
Food Processing Principles and
Seller: SecondSale, Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00069868809
Quantity: 1 available
Seller Image
Food Processing : Principles and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 12236813-n
Quantity: 1 available
Stock Image
Food Processing
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # FW-9780470671146
Quantity: 1 available
Seller Image
Food Processing : Principles and Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 12236813
Quantity: 1 available
Stock Image
Food Processing (Hardcover)
Published by
John Wiley & Sons Inc, New York, 2014
ISBN 10: 0470671149
ISBN 13: 9780470671146
New
Hardcover
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science. Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780470671146
Quantity: 1 available
Stock Image
Food Processing Principles and Applications
Published by
John Wiley & Sons, Limited, 2014
ISBN 10: 0470671149
ISBN 13: 9780470671146
Used
Hardcover
Seller: TextbookRush, Grandview Heights, OH, U.S.A.
Seller rating 4 out of 5 stars
Condition: Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Seller Inventory # 54511689
Quantity: 1 available