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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition), by P J Fellows
Ebook Free Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition), by P J Fellows
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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
- Introduces a range of processing techniques that are used in food manufacturing
- Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
- Describes post-processing operations, including packaging and distribution logistics
- Sales Rank: #140671 in Books
- Brand: Brand: Woodhead Publishing
- Published on: 2009-07-06
- Original language: English
- Number of items: 1
- Dimensions: 9.60" h x 2.20" w x 6.70" l, 3.20 pounds
- Binding: Paperback
- 928 pages
- Used Book in Good Condition
Review
"This book represents excellent value for money." --International Journal of Dairy Technology
"I congratulate the author on such a comprehensive text on the principles and practice of food processing technology." --Croatian Journal of Food Science and Technology
"I warmly recommend this book to food engineers, students and university professors, and to food industry professionals." --Croatian Journal of Food Science and Technology
About the Author
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Excellent source of information
By Ryan
I was faced with a perplexing problem surrounding the bottling of an organic liquid product. Having quite a bit of information previously gathered on the processes of pasteurization, sterilization, stabilization and filtration, I bought this book hoping that it would supplement my grasp on the options I had to analyze. This book turned out to be a tremendous help, and is written in a fantastically easy-to-understand language. Exceptionally done, and with an enormous amount of detailed references for where I can go for additional information, this book serves as a very, very effective "database" for all things Food Processing Technology. Thank you so much for making this information so accessible.
0 of 0 people found the following review helpful.
Five Stars
By Cesar Galindo
Excelent!! I like it and its quality is very very good.
0 of 0 people found the following review helpful.
G
By Book mama
Great book and received in perfect condition.
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