The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in 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.
- ISBN: 978-1-84569-216-2
- Editorial: Woodhead
- Encuadernacion: Rústica
- Páginas: 928
- Fecha Publicación: 01/06/2009
- Nº Volúmenes: 1
- Idioma: Inglés