Wiley

Kirk-Othmer Food and Feed Technology, 2 Volume Set

• Gebundenes Buch

Produktbeschreibung

Key topics on technologies for food and feed processing, food packaging, and food safety

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.

Includes articles on:
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Bakery products
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Meat, fish, and shellfish products
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Dairy products and dairy substitutes
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Wheat and other cereal grains
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Coffee, tea, wine, and beer
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Chocolate and cocoa
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Animal feed

This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 1792
• Erscheinungstermin: 1. Dezember 2007
• Englisch
• Abmessung: 253mm x 185mm x 93mm
• Gewicht: 3240g
• ISBN-13: 9780470174487
• ISBN-10: 047017448X
• Artikelnr.: 23014220

Autorenporträt

Wiley empowers learners, researchers, universities, and corporations to achieve their goals in an ever-changing world. For over 200 years, Wiley has been helping people and organizations develop the skills and knowledge they need to succeed. Wiley develops digital education, learning, assessment, and certification solutions to help universities, businesses, and individuals move between education and employment and achieve their ambitions. By partnering with learned societies, we support researchers to communicate discoveries that make a difference. Our online scientific, technical, medical, and scholarly journals, books, and other digital content build on a 200-year heritage of quality publishing.

Inhaltsangabe

1. Amino Acids. 2. Aquaculture Chemicals. 3. Bakery Processes, Chemical
Leavening Agents. 4. Bakery Processes, Yeast-Raised Products. 5. Beer and
Brewing. 6. Beverage Spirits, Distilled. 7. Carbohydrates. 8. Carbonated
Beverages. 9. Chocolate and Cocoa. 10. Citric Acid. 11. Coffee. 12.
Colorants for Foods. 13. Dairy Substitutes. 14. Dietary Fiber. 15. Eggs.
16. Emulsions. 17. Fat Replacers. 18. Fats and Fatty Oils. 19. Feeds and
Feed Additives, Nonruminant Feeds. 20. Feeds and Feed Additives, Pet Foods.
21. Feeds and Feed Additives, Ruminant Feeds. 22. Fermentation. 23. Fish
and Shellfish Products. 24. Flavor Characterization. 25. Flavor Delivery
Systems. 26. Flavoring Materials. 27. Flavors, Overview. 28. Food
Additives. 29. Food Processing. 30. Food Safety, Chemical Contaminants and
Toxins. 31. Food Toxicants, Naturally Occurring. 32. Foods,
Nonconventional. 33. Fruit Juices. 34. Fruit Preserves and Jellies. 35.
Gelatin. 36. Gums. 37. Lecithin. 38. Meat Products. 39. Meat Products,
Pressure Processing. 40. Microencapsulation. 41. Microwave Technology. 42.
Milk and Milk Products. 43. Mineral Nutrients. 44. Monosodium Glutamate
(MSG). 45. Nutraceuticals. 46. Nuts. 47. Packaging, Food. 48. Sorbic Acid.
49. Soybeans and Other Oilseeds. 50. Spices. 51. Starch. 52. Succinic Acid
and Succinic Anhydride. 53. Sugar. 54. Sugar Alcohols. 55. Sweeteners. 56.
Syrups. 57. Tea. 58. Vanillin. 59. Vinegar. 60. Vitamin C. 61. Vitamins.
62. Waxes. 63. Wheat and Other Cereal Grains. 64. Wine. 65. Yeast.

Rezensionen

"This encyclopaedia is a good one to have." ( American Reference Books Annual , March 2008)