Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Introduction ix Gérard Brulé Part 1. Basis of Food Engineering 1 Chapter 1. Transport Phenomena - Basis of Unit Operations 3 Romain Jeantet Part 2. Food Biological Stabilization 33 Chapter 2. Inhibition of Food Modifying Agents 35 Romain Jeantet and Juliane Floury Chapter 3. Separation of Food Modifying Agents 101 Romain Jeantet Chapter 4. Inactivation of Food Modifying Agents 115 Romain Jeantet Part 3. Food Physicochemical Stabilization 151 Chapter 5. Stability of Complex Foods and Dispersed Systems 153 Romain Jeantet and Juliane Floury Part 4. Food Ingredient Preparation 193 Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195 Romain Jeantet Chapter 7. Biotransformation and Physicochemical Processing 229 Romain Jeantet Part 5. Packaging 269 Chapter 8. Packaging: Principles and Technology 271 Valérie Lechevalier Bibliography 317 List of Authors 325 Index 327

• ISBN: 978-1-84821-933-5
• Editorial: ISTE Ltd.
• Encuadernacion: Cartoné
• Fecha Publicación: 04/05/2016
• Nº Volúmenes: 1
• Idioma: Inglés