Handbook of Food Products Manufacturing
John Wiley & Sons, 23 apr. 2007 - 2308 pagina's
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Wat mensen zeggen - Een review schrijven
We hebben geen reviews gevonden op de gebruikelijke plaatsen.
Overige edities - Alles weergeven
acid activity added addition alcohol amount apple application aroma baking banana batter beer boiling bread cake carbon cause cells changes characteristics cheese Chem chocolate color components compounds concentration consumers contain continuous cooking cooling cream cultures curd dairy disease dough dried drying editors effect example extraction fermentation Figure ﬂavor ﬂour formation fresh frozen fruit functional glucose growth heat higher important improve increase industry ingredients Italy juice levels liquid lower manufacturing materials method milk mixing moisture natural noodles nutritional obtained operation Optional organic packaging pasta pasteurized phase plant prepared pressure prevent properties protein reduce removal result rice salt separation solid Source stability starch steps storage structure studies sugar surface Table temperature texture treatment United vegetables volatile whey wort yeast