ISBN10: 8120320867, ISBN13: 9788120320864, [publisher: PHI Learning] Softcover Paperback. Food processing is the transformation of raw ingredients, by physical or chemical means into food. It combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included. It is an interdisciplinary subject involving topics from chemistry, microbiology, chemical engineering and process technology. This book provides a thorough understanding of all major aspects of food processing with an emphasis on the microorganisms associated with food, before going into the problems of large-scale production and preservation of foodstuffs.This student-friendly textbook introduces the important aspects of food science, such as functional role of the nutrients, the changes that the nutrients undergo during processing and preservation, and the chemical reactions responsible for spoiling various food materials as well as maintaining the organoleptic properties of foods. Food processing is the transformation of raw ingredients, by physical or chemical means into ...

Paperback / softback. New. ISBN 8120320867 9788120320864 [GB]

PHI Learning. New. PHI Learning ISBN 8120320867 9788120320864 [IN]

PHI Learning 8/30/2004 12: 00: 00 AM Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

ISBN10: 8120320867, ISBN13: 9788120320864, [publisher: Prentice-Hall] Softcover pp. xii + 360 Illus.
[Hounslow, United Kingdom] [Publication Year: 2002]