tailieunhanh - Food Processing Handbook

There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes. The objective is to discuss the tech- nology behind the main methods of food preservation used in today’s food in- dustry in terms of the principles involved, the equipment used and the changes in physical, chemical, microbiological and organoleptic properties that occur during processing. In. | Food Processing Handbook Edited by James G. Brennan Food Processing Handbook. Edited by James G. Brennan Copyright 2006 WILEY-VCH Verlag GmbH Co. KGaA Weinheim ISBN 3-527-30719-2 Further of Interest W. Pietsch Agglomeration in Industry Occurrence and Applications 2004 ISBN 3-527-30582-3 . Heller Ed. Genetically Engineered Food Methods and Detection 2003 ISBN 3-527-30309-X E. Ziegler H. Ziegler Eds. Handbook of Flavourings Production Composition Applications Regulations Second Completely Revised Edition 2006 ISBN 3-527-31406-7 J. N. Wintgens Ed. Coffee Growing Processing Sustainable Production A Guidebook for Growers Processors Traders and Researchers 2005 ISBN 3-527-30731-1 . Oetjen Freeze-Drying Second Completely Revised Edition 2004 ISBN 3-527-30620-X . Piringer A. L. Baner Eds. Plastic Packaging Materials for Food and Pharmaceuticals 2007 ISBN 3-527-31455-5 K. Bauer D. Garbe H. Surburg Common Fragrance and Flavor Materials Preparation Properties and Uses Fourth Completely Revised Edition 2001 ISBN 3-527-30364-2 F. Müller Ed. Agrochemicals Composition Production Toxicology Applications 2000 ISBN 3-527-29852-5 Food Processing Handbook Edited by James G. Brennan WILEY-VCH WILEY-VCH Verlag GmbH Co. .