Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
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| Titolo: |
Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
|
| Pubblicazione: | Ames, Iowa, : Blackwell Pub., 2004 |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (526 p.) |
| Disciplina: | 664.02 |
| Soggetto topico: | Food industry and trade |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
SmithJ. Scott
HuiY. H (Yiu H.)
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | Food Processing: Principles and Applications; Contents; Contributors; Preface; Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making |
| 12. Grain, Cereal: Ready-to-Eat Breakfast Cereals13. Grain, Paste Products: Pasta and Asian Noodles; 14. Dairy: Cheese; 15. Dairy: Ice Cream; 16. Dairy: Yogurt; 17. Dairy: Milk Powders; 18. Fats: Mayonnaise; 19. Fats: Vegetable Shortening; 20. Fats: Edible Fat and Oil Processing; 21. Fruits: Orange Juice Processing; 22. Meat: Hot Dogs and Bologna; 23. Meat: Fermented Meats; 24. Poultry: Canned Turkey Ham; 25. Poultry: Poultry Nuggets; 26. Poultry: Poultry Pâté; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practices; 29. Vegetables: Tomato Processing | |
| Index | |
| Sommario/riassunto: | Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways:The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mo |
| Titolo autorizzato: | Food processing |
| ISBN: | 1-282-11241-4 |
| 9786612112416 | |
| 0-470-29011-0 | |
| 0-470-28997-X | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910144387303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |