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Food Science and Technology
Handbook of Food Science and Technology 3
Food Biochemistry and Technology
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of ...
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging.
Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density/size differences or the inhibition of biological agents such as enzymes and microorganis...
Modeling in Food Microbiology
From Predictive Microbiology to Exposure Assessment
Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.
This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issue...
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors’ main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the a...
Dimensional Analysis of Food Processes
Modeling and Control of Food Processes Set
This book is dedicated to the modeling of food processing using dimensional analysis. Dimensional analysis has evolved very little since it was founded and first applied to chemical engineering. Most semi-empirical correlations between dimensionless numbers do not include the spatio-temporal variations of the physical properties of products during the transformation process.
In order to bring ...
Physical-chemical Properties of Foods
New Tools for Prediction
The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.
This book discusses models to predict some of the physical-chemical properties ...