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Extrusion-Cooking Techniques : Applications, Theory and Sustainability / Edited by Leszek Moscicki
Weinheim : Wiley-VCH, 2011
236 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 664.02
Offering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scien.
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Handbook of food science and technology 2 : food process engineering and packaging / Romain Jeantet ...[et al]
London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016
xv, 329 pages : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
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Handbook of food science and technology 3 : Food biochemistry and technology / Romain Jeantet ...[et al] (editor)
London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016
xiv, 421 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
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