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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

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$112.99

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule

ISBN: 978-1-119-28524-3 March 2016 Wiley-ISTE 346 Pages

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Description

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In  three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

Introduction ix
Gérard Brulé

Part 1. Basis of Food Engineering 1

Chapter 1. Transport Phenomena - Basis of Unit Operations 3
Romain Jeantet

Part 2. Food Biological Stabilization 33

Chapter 2. Inhibition of Food Modifying Agents 35
Romain Jeantet and Juliane Floury

Chapter 3. Separation of Food Modifying Agents 101
Romain Jeantet

Chapter 4. Inactivation of Food Modifying Agents 115
Romain Jeantet

Part 3. Food Physicochemical Stabilization 151

Chapter 5. Stability of Complex Foods and Dispersed Systems 153
Romain Jeantet and Juliane Floury

Part 4. Food Ingredient Preparation 193

Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195
Romain Jeantet

Chapter 7. Biotransformation and Physicochemical Processing 229
Romain Jeantet

Part 5. Packaging 269

Chapter 8. Packaging: Principles and Technology 271
Valérie Lechevalier

Bibliography 317

List of Authors 325

Index 327