TY  - BOOK
AU  - Stephanie Clark
AU  - Jung, Stephanie; Lamsal, Buddhi
TI  - Food processing: : principles and applications
SN  - 9780470671146
U1  - 338.47664 23
PY  - 2014///
CY  - Chichester
PB  - John Wiley & Sons
KW  - Services and Specific Products
KW  - Production
N2  - Food 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
ER  -