Автор: Fellows P.J.
Год: 2000Язык: АнглийскийТип: Книги
This book therefore aims to show how a knowledge of the properties of foods is used to design processing equipment and to control processing conditions on an industrial scale, to achieve the desired aims of altering the eating quality or extending the shelf life, with minimal changes to sensory characteristics and nutritional qualities.
The book aims to introduce students of food science and technology, or biotechnology to the wide range of processing techniques that are used in food processing. It attempts to describe each topic at a level that is accessible without an advanced mathematical background, while providing reference to more detailed or more advanced texts.
The book is therefore also suitable for students studying nutrition, catering or agriculture as an additional perspective on their subject areas.
The book aims to introduce students of food science and technology, or biotechnology to the wide range of processing techniques that are used in food processing. It attempts to describe each topic at a level that is accessible without an advanced mathematical background, while providing reference to more detailed or more advanced texts.
The book is therefore also suitable for students studying nutrition, catering or agriculture as an additional perspective on their subject areas.
