General

Authors

Search


Committee login



 
 

 


 

 

Forthcoming

Small thumbnail

Secure Connected Objects

Small thumbnail

Banach, Fréchet, Hilbert and Neumann Spaces

Analysis for PDEs Set Volume 1

Small thumbnail

Semi-Markov Migration Models for Credit Risk

Stochastic Models for Insurance Set Volume 1

Small thumbnail

Human Exposure to Electromagnetic Fields

From Extremely Low Frequency (ELF) to Radio Frequency

Small thumbnail

Enterprise Interoperability

INTEROP-PGSO Vision

Small thumbnail

Data Treatment in Environmental Sciences

Multivaried Approach

Small thumbnail

From Pinch Methodology to Pinch-Exergy Integration of Flexible Systems

Thermodynamics Energy, Environment, Economy Set

Small thumbnail

Exterior Algebras

Elementary Tribute to Grassmann's Ideas

Small thumbnail

Nonlinear Theory of Elastic Plates

Small thumbnail

Cognitive Approach to Natural Language Processing

Small thumbnail

Handbook of Food Science and Technology 3

Food Biochemistry and Technology

Edited by Romain Jeantet, INRA-Agrocampus Ouest, Rennes, France Thomas Croguennec, Agrocampus Ouest, Rennes, France Pierre Schuck, INRA, Rennes, France Gérard Brulé, Agrocampus Oues, Rennes, France

ISBN: 9781848219342

Publication Date: May 2016   Hardback   436 pp.

145.00 USD


Add to cart

eBooks


Ebook Ebook

Description

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 a large diversity of ingredients using additional properties to move from the raw materials into new food products.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Contents

1. From Milk to Dairy Products, Thomas Croguennec, Romain Jeantet and Pierre Schuck.
2. From Muscle to Meat and Meat Products, Catherine Guérin.
3. From Eggs to Egg Products, Marc Anton, Valérie Lechevalier and Françoise Nau.
4. From Wheat to Bread and Pasta, Hubert Chiron and Philippe Roussel.
5. From Barley to Beer, Romain Jeantet and Ludivine Perrocheau.
6. From Fruit to Fruit Juice and Fermented Products, Alain Baron, Mohammad Turk and Jean-Michel Le Quéré.
7. From Grape to Wine, Thomas Croguennec.
8. From Fruit and Vegetables to Fresh-Cut Products, Florence Charles and Patrick Varoquaux.
9. Functional Properties of Ingredients, Gérard Brulé and Thomas Croguennec.
10. Separation Techniques, Thomas Croguennec and Valérie Lechevalier.

About the Authors

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.
Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.
Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.
Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.

Downloads

DownloadTable of Contents - PDF File - 1012 Kb

Related Titles



































0.07136 s.