Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
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| Titolo: |
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
|
| Pubblicazione: | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica: | 1 online resource (269 p.) |
| Disciplina: | 664.024 |
| Soggetto topico: | Food industry and trade - Technological innovations |
| Food - Biotechnology | |
| Food - Composition | |
| Chemical engineering | |
| Processed foods | |
| Food - Packaging | |
| Persona (resp. second.): | JeantetRomain |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation | |
| 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement | |
| Titolo autorizzato: | Handbook of food science and technology 2 |
| ISBN: | 1-119-28524-0 |
| 1-119-28523-2 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910136542003321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Functional food science and technology series.
THEi Wiley ebooks.