01923nam a22002057a 450000500170000000800410001702000180005804000070007604100080008308200240009110000200011524500510013525000120018626000400019830000320023836500700027052012940034065000470163470000360168120240220105902.0240125b           ||||| |||| 00| 0 eng d  a9780470671146  cAL  aeng  223a338.47664bCLAF  aStephanie Clark  aFood processingb: principles and applications  a2nd ed.  aChichesterbJohn Wiley & Sonsc2014  axiii,578.bHBc25.5x20.5cm.  2GeneralaVIB-2021b₹14675.00c₹d₹19567.00e25%f16-01-2024  aFood Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.
The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.  2Services and Specific ProductsaProduction  aJung, Stephanie; Lamsal, Buddhi