Food Processing

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products.
Food Processing aims to be an upper level under graduate or graduate level textbook put together by participants in an ISEKI workshop.  It will also serve as a reference for those in industry.   

Zusammenfassung

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products.
Food Processing aims to be an upper level under graduate or graduate level textbook put together by participants in an ISEKI workshop.  It will also serve as a reference for those in industry.   

Produktdetails

• Mitarbeit: Rui Costa (Herausgeber), Marco Dalla Rosa (Herausgeber), Marco Dalla Rosa et al (Herausgeber), Anna McElhatton (Herausgeber), Anet Rezek Jambrak (Herausgeber)
• Verlag: Springer, Berlin
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 01.05.2024
• EAN: 9781441978820
• ISBN: 978-1-4419-7882-0
• Seiten: 500
• Illustration: Approx. 500 p.
• Serie: Integrating Food Science and Engineering Knowledge Into the Food Chain
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Chemie; Lebensmittel- und Getränketechnologie, chemistry, Food Science