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Fundamentals of Food Processing Operations: Ingredients, Methods, and Packaging
John Laurence Heid
Maynard Alexander Joslyn
出版
Avi Publishing Company
, 1967
主題
Business & Economics / Industries / Food Industry
Technology & Engineering / Food Science / General
ISBN
0870550144
9780870550140
URL
http://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).