Coverart for item
The Resource Handbook of food science and technology, 2, Food process engineering and packaging, edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé

Handbook of food science and technology, 2, Food process engineering and packaging, edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé

Label
Handbook of food science and technology, 2, Food process engineering and packaging
Title
Handbook of food science and technology
Title number
2
Title part
Food process engineering and packaging
Statement of responsibility
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
Title variation
Food process engineering and packaging
Contributor
Editor
Subject
Genre
Language
eng
Summary
In this volume of the Handbook of Food Science and Technology set, the authors focus on food process engineering and packaging. Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density/size differences or the inhibition of biological agents such as enzymes and microorganisms. The physicochemical basis and technological routes of ingredient preparation, as well as the main functions of packaging, are also addressed. Based on practical examples and on the content of the academic courses presented by the authors, this book serves to provide a further understanding of food science and technology, following on from the first volume of this set of books -- Book cover
Member of
Cataloging source
PU
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • bibliography
  • handbooks
http://library.link/vocab/relatedWorkOrContributorName
  • Jeantet, Romain
  • Croguennec, Thomas
  • Schuck, Pierre
  • Brulé, Gérard
Series statement
Food science and technology series
http://library.link/vocab/subjectName
  • Food industry and trade
  • Food
Label
Handbook of food science and technology, 2, Food process engineering and packaging, edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 317-323) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Inhibition of food modifying agents.
  • Refrigeration and freezing
  • Concentration by evaporation
  • Dehydration
  • Stabilization by chemical inhibition
  • Romain Jeantet and Juliane Floury
  • Separation of food modifying agents.
  • Sedimentation
  • Cross-flow filtration
  • Romain Jeantet
  • Introduction
  • Inactivation of food modifying agents.
  • Heat treatment
  • Food irradiation
  • Combined treatments
  • Romain Jeantet
  • Part 3: Food physicochemical stabilization.
  • Stability of complex foods and dispersed systems.
  • Complex foods: overview of dispersed systems
  • Production of emulsions
  • Stability of dispersed systems
  • Gérard Brulé
  • Romain Jeantet and Juliane Foury
  • Part 4: Food ingredient preparation.
  • Physicochemical basis of fractionation and related technologies.
  • Particle separation
  • Steric separation
  • Separation by charge
  • Separation by affinity chromatography
  • Extraction of lipophilic molecules
  • Biotransformation and its use in separation
  • Romain Jeantet
  • Part 1: Basis of food engineering:
  • Biotransformation and physicochemical processing.
  • Biotransformation
  • Physicochemical changes
  • Romain Jeantet
  • Part 5: Packaging:
  • Packaging : principles and technology.
  • Packaging: definition and principles
  • Functions of packaging
  • Properties of packaging material
  • Packaging materials
  • Transport phenomena : basis of unit operations.
  • Packaging technologies
  • Valérie Lechevalier
  • Transfer processes in conduction
  • Convective transfer processes
  • Romain Jeantet
  • Part 2: Food biological stabilization:
Dimensions
24 cm
Extent
xv, 329 pages
Isbn
9781848219335
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
Label
Handbook of food science and technology, 2, Food process engineering and packaging, edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 317-323) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Inhibition of food modifying agents.
  • Refrigeration and freezing
  • Concentration by evaporation
  • Dehydration
  • Stabilization by chemical inhibition
  • Romain Jeantet and Juliane Floury
  • Separation of food modifying agents.
  • Sedimentation
  • Cross-flow filtration
  • Romain Jeantet
  • Introduction
  • Inactivation of food modifying agents.
  • Heat treatment
  • Food irradiation
  • Combined treatments
  • Romain Jeantet
  • Part 3: Food physicochemical stabilization.
  • Stability of complex foods and dispersed systems.
  • Complex foods: overview of dispersed systems
  • Production of emulsions
  • Stability of dispersed systems
  • Gérard Brulé
  • Romain Jeantet and Juliane Foury
  • Part 4: Food ingredient preparation.
  • Physicochemical basis of fractionation and related technologies.
  • Particle separation
  • Steric separation
  • Separation by charge
  • Separation by affinity chromatography
  • Extraction of lipophilic molecules
  • Biotransformation and its use in separation
  • Romain Jeantet
  • Part 1: Basis of food engineering:
  • Biotransformation and physicochemical processing.
  • Biotransformation
  • Physicochemical changes
  • Romain Jeantet
  • Part 5: Packaging:
  • Packaging : principles and technology.
  • Packaging: definition and principles
  • Functions of packaging
  • Properties of packaging material
  • Packaging materials
  • Transport phenomena : basis of unit operations.
  • Packaging technologies
  • Valérie Lechevalier
  • Transfer processes in conduction
  • Convective transfer processes
  • Romain Jeantet
  • Part 2: Food biological stabilization:
Dimensions
24 cm
Extent
xv, 329 pages
Isbn
9781848219335
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations

Library Locations

    • Manawatū LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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