Handbook of Food Science and Technology 1
Food Alteration and Food Quality
Pierre Schuck editor Romain Jeantet editor Thomas Croguennec editor Gérard Brule editor
Format:Hardback
Publisher:ISTE Ltd and John Wiley & Sons Inc
Published:8th Jan '16
Currently unavailable, and unfortunately no date known when it will be back
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
ISBN: 9781848219328
Dimensions: 241mm x 163mm x 21mm
Weight: 544g
272 pages