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Handbook of Food Science and Technology 3 : Food Biochemistry and Technology,...

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Item	404886208194
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Book Title	Handbook of Food Science and Technology 3 : Food Biochemistry and
ISBN	9781848219342

Handbook of Food Science and Technology 3 : Food Biochemistry and Technology, Hardcover by Jeantet, Romain (EDT); Croguennec, Thomas (EDT); Schuck, Pierre (EDT); Brule, Gérard (EDT), ISBN 1848219342, ISBN-13 9781848219342, Like New Used, Free P&P in the UK<p>This third volume in the <i>Handbook of Food Science and Technology Set</i> 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.</p> <p>Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.</p>

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