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Fundamentals of Food Processing Operations: Ingredients, Methods, and Packaging
John Laurence HeidMaynard Alexander Joslyn
出版Avi Publishing Company, 1967
主題Business & Economics / Industries / Food IndustryTechnology & Engineering / Food Science / General
ISBN08705501449780870550140
URLhttp://books.google.com.hk/books?id=VcFTAAAAMAAJ&hl=&source=gbs_api
註釋Abstract: A reference text presents 23 authoritative overviews by experts in their respective fields to serve as an introductory text to food science and current technological aspects of food processing and preservation. About half of the overviews provide technical and practical information for each of a number of ingredients used in or essential to food processing (water; sugar; corn sweeteners;salt; starches; acids; seasoning; vitamins; preservatives; antioxidants; enyzmes). The remaining papers mainly deal with various methods of food processing (heat sterilization;radiation treatment; fermentation; baking; frying; freeze preservation; evaporative concentration; dehydration and drying; freeze dehydration; meat aging, curing, and smoking)or with various categories of containers (metal; glass; flexible) used for processed foods. (wz).