Fundamentals of food reaction technology

This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.

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Bibliographic Details
Main Author: Earle, R. L.
Other Authors: Earle, Mary D.
Format: eBook
Language: English
Published: Cambridge : Royal Society of Chemistry, 2007.
Subjects:
Food industry and trade.
Chemistry.
Food > Effect of heat on.
Food > Preservation.
elektronické knihy
electronic books
ISBN: 9781847559470
1847559476
9781628701470
1628701471
9781904007531
1904007538
Physical Description: 1 online resource (198 pages)

Cover

Table of contents

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020 |a 9781847559470  |q (electronic bk.) 
020 |a 1847559476  |q (electronic bk.) 
020 |a 9781628701470  |q (electronic bk.) 
020 |a 1628701471  |q (electronic bk.) 
020 |z 9781904007531 
020 |z 1904007538 
024 7 |a 10.1039/9781847559470  |2 doi 
035 |a (OCoLC)465691996 
100 1 |a Earle, R. L. 
245 1 0 |a Fundamentals of food reaction technology /  |c R.L. Earle, Mary Earle. 
260 |a Cambridge :  |b Royal Society of Chemistry,  |c 2007. 
300 |a 1 online resource (198 pages) 
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 introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.  |b Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering. 
505 0 |a Mportant Problems in Food Processing; Product Changes During Processing; Processing Outcomes; Achieving Better Food Products; Broadening the Net; Subject Index 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade. 
650 0 |a Chemistry. 
650 0 |a Food  |x Effect of heat on. 
650 0 |a Food  |x Preservation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Earle, Mary D. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFFRT0005/fundamentals-of-food?kpromoter=marc  |y Full text 

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