Handbook of Food Science and Technology 3
Food Biochemistry and Technology
Publication Date: May 2016 Hardback 436 pp.
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.
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.