P.J. Fellows (Visiting Fellow, Oxford Brookes University, UK)

Gebundenes Buch

Food Processing Technology

Principles and Practice

Beschreibung

Food Processing Technology: Principles and Practice, Fifth Edition  includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Autor

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science Publishing Co Inc
• 5 ed
• Seitenzahl: 804
• Erscheinungstermin: 21. Juni 2022
• Englisch
• Abmessung: 281mm x 221mm x 43mm
• Gewicht: 2268g
• ISBN-13: 9780323857376
• ISBN-10: 032385737X
• Artikelnr.: 63124793