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.
Material type:
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
- unmediated
- volume
- 9781848219335
- Handbook of food science and technology two
- 664.09 23
- TP374 .H36 2016
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Books | PSAU OLM Circulation/Reserved | C 664.024 H23 2016 (Browse shelf(Opens below)) | Available | PSAU41449 |
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| C 664.00937 C49 2014 Technology of food preservation and processing : principles and practices / | C 664.02 B322 1983 Food engineering fundamentals / | C 664.02 F68 2019 Food processing : advanced (in compliance with NC III) / | C 664.024 H23 2016 Handbook of food science and technology 2 : food process engineering and packaging / | C 664.024 H23 2016 Handbook of food science and technology 3 : food biochemistry and technology / | C 664.024 H23 2019 Handbook of research on food science and technology : volume 1 : food science and technology / | C 664.028 An5 2015 Spray drying technique for food ingredient encapsulation / |
Includes bibliographical references (pages 317-323) and index.
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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