The science and technology of foods
Proudlove, R. K.
The science and technology of foods - 5th Ed. - Hampshire: Forbes publications, 2009 - 310p.
The composition of foods - Water, Carbohydrates, Lipids (Fats), Proteins, Minerals, Vitamins, Pigments, Flavours, Ingredients & Additives. Commodities & raw materials - Dairy products; Meat, Fish, Poultry & Eggs; Fruit & Vegetables; Cereals & Baked Products; Beverages; Chocolate & Confectionary; microbiology. Handling & Preparation of food raw materials - Storage of raw materials, Cleaning, sorting & grading; Size reduction & mixing; Filtration & blanching. Preservation processes - Heat processing; Freezing; Dehydration; Irradation of foods; Packaging. Product analysis & the consumer - Product analysis; Consumer product management; Food control & modification
9781899527083
Food processing
Food composition
Food preparation
Food preservation
Product development
TP370
The science and technology of foods - 5th Ed. - Hampshire: Forbes publications, 2009 - 310p.
The composition of foods - Water, Carbohydrates, Lipids (Fats), Proteins, Minerals, Vitamins, Pigments, Flavours, Ingredients & Additives. Commodities & raw materials - Dairy products; Meat, Fish, Poultry & Eggs; Fruit & Vegetables; Cereals & Baked Products; Beverages; Chocolate & Confectionary; microbiology. Handling & Preparation of food raw materials - Storage of raw materials, Cleaning, sorting & grading; Size reduction & mixing; Filtration & blanching. Preservation processes - Heat processing; Freezing; Dehydration; Irradation of foods; Packaging. Product analysis & the consumer - Product analysis; Consumer product management; Food control & modification
9781899527083
Food processing
Food composition
Food preparation
Food preservation
Product development
TP370