Food Processing Technology: Concepts and Practice (Woodhead Publishing in Food Science, Technology and Nutrition).


The very first edition of Food processing innovation was rapidly embraced as the standard text by numerous food science and innovation courses. This completely modified and upgraded 3rd edition consolidates the position of this book as the very best single-volume intro to food manufacturing innovations readily available. This edition has actually been upgraded and reached include the many developments that have taken location because the 2nd edition was released. In certain, advances in microprocessor control of equipment, ‘minimal’ processing innovations, functional foods, developments in ‘active’ or ‘smart’ product packaging, and storage and distribution logistics are explained. Technologies that connect to cost savings, ecological improvement or improved product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are consisted of for the first time.Introduces a range of processing methods that are utilized in food production Describes the crucial concepts of each process, consisting of the devices made use of and the effects of processing on micro-organisms that infect foods Describes post-processing operations, including packaging and distribution logistics$66.75

Huckberry