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Record Nr. |
UNINA9910136542003321 |
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Titolo |
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
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Pubbl/distr/stampa |
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Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
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ISBN |
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1-119-28524-0 |
1-119-28523-2 |
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Descrizione fisica |
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1 online resource (269 p.) |
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Collana |
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Food science and technology series |
THEi Wiley ebooks |
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Disciplina |
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Soggetti |
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Food industry and trade - Technological innovations |
Food - Biotechnology |
Food - Composition |
Chemical engineering |
Processed foods |
Food - Packaging |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation |
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. |
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