Handbook of Food Science and Technology 3: Food Biochemistry and Technology
Romain Jeantet (Ed.)
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Description for Handbook of Food Science and Technology 3: Food Biochemistry and Technology
Hardback. Editor(s): Jeantet, Romain; Croguennec, Thomas; Schuck, Dr. Pierre; Brule, Gerard. Num Pages: 436 pages, black & white illustrations. BIC Classification: PSB; RNFF; TDCT. Category: (P) Professional & Vocational. Dimension: 167 x 242 x 29. Weight in Grams: 832.
This third volume in the Handbook of Food Science and Technology Set 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.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the ... Read more
Show LessProduct Details
Format
Hardback
Publication date
2016
Publisher
ISTE Ltd and John Wiley & Sons Inc United Kingdom
Number of pages
436
Condition
New
Number of Pages
448
Place of Publication
London, United Kingdom
ISBN
9781848219342
SKU
V9781848219342
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Romain Jeantet (Ed.)
Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products. Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on ... Read more
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