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Handbook of Food Science and Technology 3
-0 %
Food Biochemistry and Technology
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9781848219342
Veröffentl:
2016
Erscheinungsdatum:
20.06.2016
Seiten:
448
Autor:
Romain Jeantet
Gewicht:
818 g
Format:
240x161x28 mm
Sprache:
Englisch
Beschreibung:
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.
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.