Handbook of Food Science and Technology 3: Food Biochemistry and Technology
()
Currently unavailable
Currently unavailable
About this ebook
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Read more from Romain Jeantet
Dimensional Analysis of Food Processes Rating: 0 out of 5 stars0 ratingsAnalytical Methods for Food and Dairy Powders Rating: 0 out of 5 stars0 ratings
Related to Handbook of Food Science and Technology 3
Food Science For You
How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsStarter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5
Reviews for Handbook of Food Science and Technology 3
0 ratings0 reviews