UID:
almafu_9959235064802883
Umfang:
1 online resource (932 p.)
Ausgabe:
Third edition.
ISBN:
9781845696344
,
1845696344
,
9781615830411
,
1615830413
Serie:
Woodhead Publishing in food science, technology, and nutrition
Inhalt:
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active'
Anmerkung:
"Reprinted in 2008"--T. p. verso.
,
Cover; Food processing technology:Principles and practice; Copyright; Contents; Acknowledgements; Dedication; Introduction; A brief history of food processing; The food industry today; About this book; References; Part I Basic principles; 1 Properties of food and processing; 1.1 Properties of foods; 1.2 Food spoilage, safety and shelf-life; 1.3 Types of processing; 1.4 Effects of processing; 1.5 Control of processing; References; Part II Ambient-temperature processing; 2 Raw material preparation; 2.1 Cooling crops and carcasses; 2.2 Cleaning; 2.3 Sorting and grading; 2.4 Peeling; References
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3 Size reduction 3.1 Size reduction of solid foods; 3.2 Size reduction in liquid foods; References; 4 Mixing and forming; 4.1 Mixing; 4.2 Forming; References; 5 Separation and concentration of food components; 5.1 Centrifugation; 5.2 Filtration; 5.3 Expression; 5.4 Extraction using solvents; 5.5 Membrane concentration; References; 6 Food biotechnology; 6.1 Genetic modification; 6.2 Nutritional genomics; 6.3 Functional foods; 6.4 Fermentation technology; 6.5 Microbial enzymes; 6.6 Microencapsulation and controlled release technologies; 6.7 Bacteriocins and antimicrobial ingredients; References
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7 Irradiation 7.1 Theory; 7.2 Equipment; 7.3 Applications; 7.4 Effect on Foods; 7.5 Effect on micro-organisms; 7.6 Effect on packaging; 7.7 Detection of irradiated foods; References; 8 High-pressure processing; 8.1 Theory; 8.2 Equipment; 8.3 Effect on parasites and micro-organisms; 8.4 Effect on enzymes; 8.5 Effects on foods; 8.6 Combinations of high pressure and other minimal processing technologies; References; 9 Minimal processing methods under development; 9.1 Pulsed electric field processing; 9.2 Processing using electric arc discharges; 9.3 Processing using oscillating magnetic fields
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9.4 Processing using pulsed light and UV light 9.5 Processing using pulsed X-rays; 9.6 Processing using ultrasound; References; Part III Processing by application of heat; 10 Heat processing; 10.1 Theory; 10.2 Sources of heat and methods of application to foods; 10.3 Effect of heat on micro-organisms and enzymes; 10.4 Effect of heat on nutritional and sensory characteristics of foods; References; III.A Heat processing using steam or water; 11 Blanching; 11.1 Theory; 11.2 Equipment; 11.3 Effect on foods; 11.4 Effect on micro-organisms; References; 12 Pasteurisation; 12.1 Theory; 12.2 Equipment
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12.3 Effect on foods References; 13 Heat sterilisation; 13.1 In-container sterilisation; 13.2 Ultra-high-temperature (UHT)/aseptic processes; 13.3 Effect on foods; References; 14 Evaporation and distillation; 14.1 Evaporation; 14.2 Distillation; References; 15 Extrusion; 15.1 Extrusion cooking theory; 15.2 Equipment; 15.3 Applications; 15.4 Effect on foods and micro-organisms; References; III.B Heat processing using hot air; 16 Dehydration; 16.1 Theory; 16.2 Equipment; 16.3 Control of dryers; 16.4 Rehydration; 16.5 Effect on foods and micro-organisms; References; 17 Smoking; 17.1 Theory
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17.2 Processing
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English
Weitere Ausg.:
ISBN 9781845692162
Weitere Ausg.:
ISBN 1845692160
Sprache:
Englisch
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