Handbook of Food Science and Technology 2

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "e;Science des aliments"e; published in 2006 by Lavoisier. "e;Science des aliments"e; is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Introduction ixGérard BruléPart 1. Basis of Food Engineering 1Chapter 1. Transport Phenomena - Basis of Unit Operations 3Romain JeantetPart 2. Food Biological Stabilization 33Chapter 2. Inhibition of Food Modifying Agents 35Romain Jeantet and Juliane FlouryChapter 3. Separation of Food Modifying Agents 101Romain JeantetChapter 4. Inactivation of Food Modifying Agents 115Romain JeantetPart 3. Food Physicochemical Stabilization 151Chapter 5. Stability of Complex Foods and Dispersed Systems 153Romain Jeantet and Juliane FlouryPart 4. Food Ingredient Preparation 193Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195Romain JeantetChapter 7. Biotransformation and Physicochemical Processing 229Romain JeantetPart 5. Packaging 269Chapter 8. Packaging: Principles and Technology 271Valérie LechevalierBibliography 317List of Authors 325Index 327