Woodhead Publishing Series in Food Science, Technology and Nutrition: Food Processing Technology : Principles and Practice by P.J. Fellows ebook EPUB, MOBI, DOC
9780081005231 English 0081005237 Food Processing Technology, Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter, This fourth and completely revised edition of Food Processing Technology has been updated and extended to include the many developments that have taken place since the third edition was published. The new introduction includes an overview of the component subjects in food science and technology; processing stages; important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation); value chains and the global food industry; and over-arching considerations (e.g. environmental issues and sustainability). There are also new chapters on industrial cooking, heat removal and storage and distribution, besides new updates in all the remaining chapters The fourth edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining the book adopted as the standard text by many food science and technology courses. * New edition totally revised and updated with new developments on all the processing stages, aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation); value chains and the global food industry; and over-arching considerations (e.g. environmental issues and sustainability). * Introduces a range of processing techniques that are used in food manufacturing; * Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods; * Describes post-processing operations, including packaging and distribution logistics * Includes extra textbook elements such as videos, calculations slides, besides summary of key points to the chapters
9780081005231 English 0081005237 Food Processing Technology, Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter, This fourth and completely revised edition of Food Processing Technology has been updated and extended to include the many developments that have taken place since the third edition was published. The new introduction includes an overview of the component subjects in food science and technology; processing stages; important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation); value chains and the global food industry; and over-arching considerations (e.g. environmental issues and sustainability). There are also new chapters on industrial cooking, heat removal and storage and distribution, besides new updates in all the remaining chapters The fourth edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining the book adopted as the standard text by many food science and technology courses. * New edition totally revised and updated with new developments on all the processing stages, aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation); value chains and the global food industry; and over-arching considerations (e.g. environmental issues and sustainability). * Introduces a range of processing techniques that are used in food manufacturing; * Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods; * Describes post-processing operations, including packaging and distribution logistics * Includes extra textbook elements such as videos, calculations slides, besides summary of key points to the chapters