Introduction to advanced food process engineering

"Food is a complex product of biological nature comprised of various macro- and micro-nutrients. All food materials are available in various forms, such as solid, liquid, colloid, and viscous forms, which are processed prior to their consumption. Various processing technologies are employed for...

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Bibliographic Details
Other Authors: Sahu, Jatindra Kumar, (Editor)
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2014]
Subjects:
Food industry and trade > Technological innovations.
Food industry and trade > Quality control.
elektronické knihy
electronic books
ISBN: 9781439880722
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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999 |c 75751  |d 75751 
020 |a 9781439880722  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Introduction to advanced food process engineering /  |c [edited by] Jatindra Kumar Sahu. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a section 1. Advances in food process engineering -- section 2. Food safety and quality assessment -- section 3. Waste and byproduct management and energy conservation. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "Food is a complex product of biological nature comprised of various macro- and micro-nutrients. All food materials are available in various forms, such as solid, liquid, colloid, and viscous forms, which are processed prior to their consumption. Various processing technologies are employed for these purposes, and these technologies improve the shelf life as well as maintain the nutritional, sensory, physicochemical, and biological qualities of a food. Therefore, food process engineering has a major role in transforming raw materials into final products. As food process engineering becomes more advanced and sophisticated, there is a huge need for specific knowledge of raw materials and effects of various processing treatments on them rather than the specific commodity technology. In this context, the present book "Fundamentals of Advanced Food Process Engineering" is intended as a general reference book for students and others who are interested in various aspects of processing, packaging, storage, quality control, and assessment systems. The book describes the basic principles and major applications of emerging food processing technologies of the modern research in the field of food process engineering. The above processes are systematically described in three sections through 20 novel chapters in total from different areas of food process engineering. All the chapters have been prepared by high-profile, internationally renewed, and wellexperienced professors and scientists throughout the world"--  |c Provided by publisher. 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Food industry and trade  |x Quality control. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sahu, Jatindra Kumar,  |e editor. 
776 0 8 |i Print version:  |z 9781439880715 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b16696  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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