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

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

Hardcover

Technology & Engineering

ISBN10: 1848219342
ISBN13: 9781848219342
Publisher: Wiley-Iste
Published: Jun 20 2016
Pages: 448
Weight: 1.73
Height: 0.94 Width: 6.14 Depth: 9.21
Language: English

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.

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Technology & Engineering