Handbook of Food Processing
eBook - PDF

Handbook of Food Processing

Food Safety, Quality, and Manufacturing Processes

Theodoros Varzakas, Constantina Tzia, Theodoros Varzakas, Constantina Tzia

  1. 679 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Food Processing

Food Safety, Quality, and Manufacturing Processes

Theodoros Varzakas, Constantina Tzia, Theodoros Varzakas, Constantina Tzia

Book details
Table of contents
Citations

About This Book

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

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Information

Publisher
CRC Press
Year
2015
ISBN
9781498721783
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Dedication
  3. Contents
  4. Series Preface
  5. Series Editor
  6. Preface
  7. Editors
  8. Contributors
  9. 1: Raw Materials of Foods: Handling and Management
  10. 2: Sensory Evaluation of Foods
  11. 3: Hygiene and Food Sanitation
  12. 4: ISO 22000, HACCP, and Other Management Tools for Implementation of Food Safety-Traceability Case Studies
  13. 5: Food Waste Management
  14. 6: Dairy Product Technology
  15. 7: Bakery Technology
  16. 8: Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety
  17. 9: Nonalcoholic Beverages
  18. 10: Alcoholic Beverages
  19. 11: Chocolate Manufacturing
  20. 12: Fat and Oil Processing Technology
  21. 13: Meat and Meat Products: Processing, Quality, and Safety
  22. 14: Poultry Manufacturing Technologies
  23. 15: Seafood Technology: The Case Study of the Seafood Industry in the Russian Federation
  24. 16: Snack Foods
  25. 17: Functional Foods
  26. 18: Functional Foods Case Study: The Incorporation of Omega-3 Fatty Acids and Phytosterol Esters into Filo Products
  27. 19: Flavor Production