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Synopsis
NEW 3RD EDITION AVAILABLE: ISBN 9781845692162.
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel minimal technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustrations.
"synopsis" may belong to another edition of this title.
Review
Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture. --Food Manufacture
Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)
Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)
Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)
From the Back Cover
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition.
The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods.
The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
"About this title" may belong to another edition of this title.
- PublisherWoodhead Publishing Ltd
- Publication date2000
- ISBN 10 1855735334
- ISBN 13 9781855735330
- BindingPaperback
- LanguageEnglish
- Edition number2
- Number of pages650
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Food Processing Technology: Principles and Practice: 1
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Food Processing Technology: Principles and Practice: 1
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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology): 1
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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology): 1
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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology): 1
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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology)
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Food Processing Technology - Principles and Practice
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Woodhead Publishing Limited, Cambridge England, 2005
ISBN 10: 1855735334
ISBN 13: 9781855735330
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Soft cover. Condition: Very Good. Reprint. Excellent, clean and tightly bound copy. 575 pages. Index. Entire volume protected by a thick plastic cover. Size: Approx 6¾" Wide - 9¾" Tall. Seller Inventory # 003879
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Food Processing Technology Principles and Practice
Published by
Woodhead Publishing, Cambridge, 2000
ISBN 10: 1855735334
ISBN 13: 9781855735330
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Soft Cover. Condition: Good. No Jacket. Second Edition. From an academic library with the usual stamps etc. Covers have been laminated. Paper covers now incorporated into library boards. A00020809. Seller Inventory # A00020809
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