Food processing
Mention d'édition :1st ed. Publié par : Blackwell Pub. (Ames, Iowa ) Détails physiques : xii, 511 pages illustrations 27 cm ISBN :0813819423; 9780813819426.
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Food industry and trade.
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Lebensmitteltechnologie
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Lebensmittelverarbeitung
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Industria alimentaria.
| Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
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| Livre | La bibliothèque des sciences de l'ingénieur | 664.02 SMI (Parcourir l'étagère) | Disponible | 0000000026359 |
Survol La bibliothèque des sciences de l'ingénieur Étagères Fermer l'étagère
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| 664.02 NUR The maillard reaction : | 664.02 SAR Les polyphénols en agroalimentaire | 664.02 SAR Les polyphénols en agroalimentaire | 664.02 SMI Food processing | 664.022 LEB Enhancing extraction processes in the food industry | 664.024 BAM Food, fermentation, and micro-organisms / | 664.024 GIL Bacterial starter cultures for foods / |
Includes bibliographical references and index.
Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making; 12. Grain, Cereal: Ready-to-Eat Breakfast Cereals13. Grain, Paste Products: Pasta and Asian Noodles; 14. Dairy: Cheese; 15. Dairy: Ice Cream; 16. Dairy: Yogurt; 17. Dairy: Milk Powders; 18. Fats: Mayonnaise; 19. Fats: Vegetable Shortening; 20. Fats: Edible Fat and Oil Processing; 21. Fruits: Orange Juice Processing; 22. Meat: Hot Dogs and Bologna; 23. Meat: Fermented Meats; 24. Poultry: Canned Turkey Ham; 25. Poultry: Poultry Nuggets; 26. Poultry: Poultry; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practice; 29. Vegetables: Tomato Processing; Index.
"As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industrial professionals."--Jacket.
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