Handbook of food science and technology 2 : food process engineering and packaging / edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé ; series editor Jack Legrand & Gilles Trystram.

Contributor(s):

Material type: Text

TextSeries: Food science and technology seriesPublisher: London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016Description: xv, 329 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781848219335

Other title:

Handbook of food science and technology two

Subject(s):

DDC classification:

664.09 23

LOC classification:

TP374 .H36 2016

Online resources:

Contents:

Introduction / Gérard Brulé -- Transport Phenomena -- Basis of Unit Operations / Romain Jeantet -- Inhibition of Food Modifying Agents / Romain Jeantet and Juliane Floury -- Separation of Food Modifying Agents / Romain Jeantet -- Inactivation of Food Modifying Agents / Romain Jeantet -- Stability of Complex Foods and Dispersed Systems / Romain Jeantet and Juliane Floury -- Physicochemical Basis of Fractionation and Related Technologies / Romain Jeantet -- Biotransformation and Physicochemical Processing / Romain Jeantet -- Packaging : Principles and Technology / Valérie Lechevalier.

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Holdings
Item type	Current library	Call number	Status	Barcode
Books	PSAU OLM Circulation/Reserved	C 664.024 H23 2016 (Browse shelf(Opens below))	Available	PSAU41449

Includes bibliographical references (pages 317-323) and index.

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