Food processing technology principles and practice

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies...

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Bibliographic Details
Main Author: Fellows, P. 1953-
Format: eBook
Language: English
Published: Boca Raton, Fla. : Oxford : CRC Press ; Woodhead Pub., 2009.
Edition: 3rd ed.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9781615830411
9781845696344
9781845692162
9781439808214
Physical Description: 1 online zdroj (xv, 913 p.) : ill.

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Table of contents

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020 |a 9781615830411  |q (ebook) 
020 |a 9781845696344  |q (ebook) 
020 |z 9781845692162 
020 |z 9781439808214 
035 |a (OCoLC)435534650 
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100 1 |a Fellows, P.  |q (Peter),  |d 1953- 
245 1 0 |a Food processing technology  |h [elektronický zdroj] :  |b principles and practice /  |c P.J. Fellows. 
250 |a 3rd ed. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Oxford :  |b Woodhead Pub.,  |c 2009. 
300 |a 1 online zdroj (xv, 913 p.) :  |b ill. 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
520 |a The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logistics. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Fellows, P. (Peter), 1953-  |t Food processing technology.  |b 3rd ed.  |d Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub., c2009  |z 9781845692162  |w (OCoLC)427804162 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
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992 |a BK  |c KNOVEL 
999 |c 79417  |d 79417 
993 |x NEPOSILAT  |y EIZ 

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