Food processing technology : principles and practice

This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample pr...

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Bibliographic Details
Main Author: Fellows, P. 1953-
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Edition: 2nd ed.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 1591240700
9781591240709
0849308879
9780849308871
Physical Description: 1 online resource (xxxi, 575 pages) : illustrations

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Table of contents

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020 |a 9781591240709  |q (electronic bk.) 
020 |a 0849308879 
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035 |a (OCoLC)49708260  |z (OCoLC)49410579  |z (OCoLC)733801310  |z (OCoLC)1057982917 
100 1 |a Fellows, P.  |q (Peter),  |d 1953-  |1 https://id.oclc.org/worldcat/entity/E39PCjtrbRFQ6vrxjkYbbgDtTd 
245 1 0 |a Food processing technology :  |b principles and practice /  |c P. Fellows. 
250 |a 2nd ed. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2000. 
300 |a 1 online resource (xxxi, 575 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. 
504 |a Includes bibliographical references and index. 
505 0 |a Preliminaries; Contents; Acknowledgements; Glossary; About this book; Note on the second edition; 1 Properties of foods and processing theory; 2 Process control; 3 Raw material preparation; 4 Size reduction; 5 Mixing and forming; 6 Separation and concentration of food components; 7 Fermentation and enzyme technology; 8 Irradiation; 9 Processing using electric fields high hydrostatic pressure light or ultrasound; 10 Blanching; 11 Pasteurisation; 12 Heat sterilisation; 13 Evaporation and distillation; 14 Extrusion; 15 Dehydration; 16 Baking and roasting; 17 Frying. 
590 |a Knovel  |b Knovel (All titles) 
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 2nd ed.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000  |z 1855735334  |w (DLC) 00039839  |w (OCoLC)43945457 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPTPPE01/food-processing-technology?kpromoter=marc  |y Full text 

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