| 000 | 02328nam a22002177a 4500 | ||
|---|---|---|---|
| 005 | 20240214142533.0 | ||
| 008 | 240214b ||||| |||| 00| 0 eng d | ||
| 020 | _a9781498721776 | ||
| 040 | _cAL | ||
| 041 | _aeng | ||
| 082 |
_223 _a664.02 _bVARH |
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| 100 |
_aTheodoros Varzakas _9151231 |
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| 245 | _aHandbook of food processing food safety, quality and manufacturing processes | ||
| 260 |
_aCRC Press _bLondon _c2016 |
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| 300 |
_axx,659p. _bHB _c25x17cm. |
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| 365 |
_2General _aVBI-2021 _b₹14850.00 _c₹ _d₹19800.00 _e25% _f16/01/2024 |
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| 520 | _aPacked with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets. | ||
| 650 |
_2Food technology _aFood technology _9151232 |
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| 700 |
_aTzia Constantina _9151233 |
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| 942 |
_2ddc _cBK |
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| 999 |
_c229815 _d229815 |
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