113,95 €*
Versandkostenfrei per Post / DHL
Lieferzeit 1-2 Wochen
PART I - BASIC PRINCIPLES 1. Properties of foods
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
PART I - BASIC PRINCIPLES 1. Properties of foods
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
| Erscheinungsjahr: | 2022 |
|---|---|
| Medium: | Buch |
| Reihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Inhalt: | Gebunden |
| ISBN-13: | 9780323857376 |
| ISBN-10: | 032385737X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Fellows, P.J. (Visiting Fellow, Oxford Brookes University, UK) |
| Auflage: | 5 ed |
| Hersteller: | Elsevier Science Publishing Co Inc |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Abbildungen: | Approx. 285 illustrations; Illustrations, unspecified |
| Maße: | 281 x 221 x 43 mm |
| Von/Mit: | P.J. Fellows |
| Erscheinungsdatum: | 01.07.2022 |
| Gewicht: | 2,127 kg |
| Erscheinungsjahr: | 2022 |
|---|---|
| Medium: | Buch |
| Reihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Inhalt: | Gebunden |
| ISBN-13: | 9780323857376 |
| ISBN-10: | 032385737X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Fellows, P.J. (Visiting Fellow, Oxford Brookes University, UK) |
| Auflage: | 5 ed |
| Hersteller: | Elsevier Science Publishing Co Inc |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Abbildungen: | Approx. 285 illustrations; Illustrations, unspecified |
| Maße: | 281 x 221 x 43 mm |
| Von/Mit: | P.J. Fellows |
| Erscheinungsdatum: | 01.07.2022 |
| Gewicht: | 2,127 kg |
Ähnliche Produkte
Lieferzeit 1-2 Werktage
Lieferzeit 2-4 Werktage
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 4-7 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage