02743nam 2200661Ia 450 991100737020332120200520144314.09781628701470162870147197818475594701847559476(CKB)1000000000704060(EBL)1185554(SSID)ssj0000379369(PQKBManifestationID)11258102(PQKBTitleCode)TC0000379369(PQKBWorkID)10365753(PQKB)10078570(MiAaPQ)EBC1185554(PPN)198477880(MiAaPQ)EBC7425053(Au-PeEL)EBL7425053(Perlego)786569(EXLCZ)99100000000070406020060125d2003 uy 0engur|n|---|||||txtccrFundamentals of food reaction technology /Richard Earle and Mary Earle1st ed.Leatherhead Leatherhead Pub.20031 online resource (200 p.)Published in association with Royal Society of Chemistry.9781904007531 1904007538 Includes bibliographical references and index.BK9781904007531-FX001; BK9781904007531-FP001; BK9781904007531-FP003; BK9781904007531-FP007; BK9781904007531-00001; BK9781904007531-00032; BK9781904007531-00073; BK9781904007531-00109; BK9781904007531-00144; BK9781904007531-00182Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the applicatioFood industry and tradeFoodEffect of heat onFoodPreservationFood industry and trade.FoodEffect of heat on.FoodPreservation.664.07Earle Mary D442281Earle R. L110755Leatherhead International Limited.Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9911007370203321Fundamentals of food reaction technology84884UNINA