Food Processing
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Food Processing

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Published by Parthenon Publishing Group .
Written in English

Subjects:

  • Food Science,
  • Technology & Industrial Arts

Book details:

The Physical Object
FormatHardcover
Number of Pages227
ID Numbers
Open LibraryOL11947047M
ISBN 10185070256X
ISBN 109781850702566

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Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of . This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional. The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable . is a platform for academics to share research papers.