Romain Jeantet; Thomas Croguennec; Pierre Schuck; Gerard Brule
Hoboken, New Jersey : Wiley, 2016.
Food science and technology (Academic Press)
This title 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.
Food industry and trade.
Food -- Analysis.
Food -- Packaging.
R 664 HAN h
1 Eks ( No Barkode : 91328401)
Referensi Lantai 3 Perpustakaan Pusat
Introduction ixGerard Brule Part 1. Basis of Food Engineering 1 Chapter 1. Transport Phenomena - Basis of Unit Operations 3Romain Jeantet Part 2. Food Biological Stabilization 33 Chapter 2. Inhibition of Food Modifying Agents 35Romain Jeantet and Juliane Floury Chapter 3. Separation of Food Modifying Agents 101Romain Jeantet Chapter 4. Inactivation of Food Modifying Agents 115Romain Jeantet Part 3. Food Physicochemical Stabilization 151 Chapter 5. Stability of Complex Foods and Dispersed Systems 153Romain Jeantet and Juliane Floury Part 4. Food Ingredient Preparation 193 Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195Romain Jeantet Chapter 7. Biotransformation and Physicochemical Processing 229Romain Jeantet Part 5. Packaging 269 Chapter 8. Packaging: Principles and Technology 271Valerie Lechevalier Bibliography 317 List of Authors 325 Index 327
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