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Características del artículo

Estado
Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ...
ISBN
9780813819426

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Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0813819423
ISBN-13
9780813819426
eBay Product ID (ePID)
30514781

Product Key Features

Number of Pages
524 Pages
Publication Name
Food Processing : Principles and Applications
Language
English
Publication Year
2004
Subject
Food Science, Industries / Food Industry
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics
Author
J. Scott Smith
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
0 Oz
Item Length
10.3 in
Item Width
7.2 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2004-007256
Dewey Edition
22
Reviews
This book examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic foods. This publication is intended as a primary or supplemental text for students of food science and as a tool for food industry professionals."ood Science and Technology Abstracts, January 2005, "This book examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic foods. This publication is intended as a primary or supplemental text for students of food science and as a tool for food industry professionals." Food Science and Technology Abstracts, January 2005
Illustrated
Yes
Dewey Decimal
664
Table Of Content
Contributors.Preface.1. Principles of food processing (Y.H.Hui, Miang-Hoong-Lim, Wai-Kit Nip, J. Scott Smith, and P.H.F. Yu).2. Food dehydration (Robert Driscoll).3. Fermented Product Manufacturing (W.K. Nip).4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing (Y.C. Fu).5. Food Packaging (Lisa J. Mauer and Banu F. Ozen).6. Food Regulations in the United States (Peggy Stanfield).7. Food Plant Sanitation and Quality Assurance (Y.H. Hui).8. Bakery - muffins (Nanna Cross).9. Bakery - yeast-leavened breads (Ruthann B. Swanson).10. Beverages, nonalcoholic - carbonated beverages (Daniel W. Bena).11. Cereal - ready-to-eat breakfast cereals (Jeff D. Culbertson).12. Dairy - cheese (Samuel E. Beattie).13. Dairy - ice cream (Karen Schmidt).14. Dairy - yogurt (Ramesh C. Chandan).15. Dairy - milk powders (Marijana Caric).16. Fats - mayonnaise (Susan E. Duncan).17. Fats - vegetable shortening (Lou Ann Carden and Laura K. Basilo).18. Fats - edible fat and oil processing (Ingolf Gruen).19. Fruits - orange juice processing (Y.H. Hui).20. Vegetables - tomato processing (Sheryl A. Barringer).21. Grain - paste products: pasta and Asian noodles (James E. Dexter).22. Meat - hot dogs and bologna (Ty Lawrence and Richard Mancini).23. Meat - fermented meats (Fidel Toldrf).24. Poultry - canned turkey ham (Edith Ponce-Alquicira).25. Poultry - poultry nuggets (Alfonso Totosaus and Maria de Lourdes Perez Chabela).26. Poultry - poultry pat_ (Maria de Lourdes Perez Chabela and Alfonso Totosaus) 27. Seafood - frozen aquatic food products (Barbara A. Rasco and Gleyn Bledsoe).28. Seafood processing - basic sanitation practices (Peggy Stanfield).29. Vegetables: tomato processng (Sheryl A. Barringer).Index
Synopsis
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications . This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals., ∗ Practical, fully illustrated textbook on food processing ∗ student friendly text written for non-engineers ∗ uses commodity manufacturing to illustrate principles of food processing.
LC Classification Number
TP370.F626 2004

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