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" Handbook of food science, technology, and engineering "
edited by Y.H. Hui.
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BL
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| Record Number
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750048
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b570007
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| Main Entry
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edited by Y.H. Hui.
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| Title & Author
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Handbook of food science, technology, and engineering\ edited by Y.H. Hui.
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| Publication Statement
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Boca Raton, FL : CRC Press, 2005
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| Series Statement
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Food science and technology (Academic Press)
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| ISBN
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1420058800
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: 146650787X
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: 9781420058802
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: 9781466507876
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| Contents
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Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security
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| Abstract
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Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both.
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| Subject
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Food -- Analysis -- Handbooks, manuals, etc.
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| Subject
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Food -- Composition -- Handbooks, manuals, etc.
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Food industry and trade -- Handbooks, manuals, etc.
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| LC Classification
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TP370.4E358 2005
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| Added Entry
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Y H Hui
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