Handbook of Food Science and Technology 1 (PDF)
Food Alteration and Food Quality
(Sprache: Englisch)
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical...
The authors' main focus is on the biological and physical-chemical...
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Autoren-Porträt
Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.
Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.
Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.
Bibliographische Angaben
- 2016, 1. Auflage, 272 Seiten, Englisch
- Herausgegeben: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
- Verlag: John Wiley & Sons
- ISBN-10: 1119268664
- ISBN-13: 9781119268666
- Erscheinungsdatum: 05.01.2016
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- Größe: 5.26 MB
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Englisch
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