Food Processing Technology Principles and Practice

ISBN-10: 1845692160
ISBN-13: 9781845692162
Edition: 3rd 2009
Authors: P. J. Fellows
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Description: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated third edition consolidates the position of this textbook as the  More...

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Book details

List price: $55.99
Edition: 3rd
Copyright year: 2009
Publisher: Elsevier Science & Technology
Publication date: 6/22/2009
Binding: Paperback
Pages: 928
Size: 6.75" wide x 9.80" long x 1.75" tall
Weight: 3.278

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. The third edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, `minimal¿ processing technologies, functional foods, developments in `active¿ or `intelligent¿ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Peter Fellows is a food technologist with over 20 years experience in small-scale food processing in Africa and Asia. He has been Senior Technical Manager with ITDG and Senior Lecturer at Oxford Polytechnic. He has also worked in the UK food industry. He obtained his Doctorate from Reading University, and his specialisms include fruit and vegetable processing, small food enterprise development and food packaging.

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