{"product_id":"handbook-of-food-science-and-technology-2-food-process-engineering-and-packaging-hardback-9781848219335","title":"Handbook of Food Science and Technology 2; Food Process Engineering and Packaging (Hardback) 9781848219335","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eHandbook of Food Science and Technology 2\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFood Process Engineering and Packaging\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRomain Jeantet (Author), Thomas Croguennec (Author), Pierre Schuck (Author), Gérard Brule (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781848219335, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 March 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e352 pages\u003cbr\u003e24.1 x 16.3 x 2.5 cm, 0.662 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eThis book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book \"Science des aliments\" published in 2006 by Lavoisier. \"Science des aliments\" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eIntroduction ix\u003cbr\u003eGérard Brulé\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1. Basis of Food Engineering 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1. Transport Phenomena - Basis of Unit Operations 3\u003cbr\u003e\u003ci\u003eRomain Jeantet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2. Food Biological Stabilization 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 2. Inhibition of Food Modifying Agents 35\u003cbr\u003e\u003ci\u003eRomain Jeantet and Juliane Floury\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3. Separation of Food Modifying Agents 101\u003cbr\u003e\u003ci\u003eRomain Jeantet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4. Inactivation of Food Modifying Agents 115\u003cbr\u003e\u003ci\u003eRomain Jeantet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3. Food Physicochemical Stabilization 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 5. Stability of Complex Foods and Dispersed Systems 153\u003cbr\u003e\u003ci\u003eRomain Jeantet and Juliane Floury\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4. Food Ingredient Preparation 193\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 6. Physicochemical Basis of Fractionation and Related Technologies 195\u003cbr\u003e\u003ci\u003eRomain Jeantet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7. Biotransformation and Physicochemical Processing 229\u003cbr\u003e\u003ci\u003eRomain Jeantet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5. Packaging 269\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 8. Packaging: Principles and Technology 271\u003cbr\u003e\u003ci\u003eValérie Lechevalier\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eBibliography 317\u003c\/p\u003e \u003cp\u003eList of Authors 325\u003c\/p\u003e \u003cp\u003eIndex 327\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-ISTE","offers":[{"title":"Brand New","offer_id":52449400848664,"sku":"9781848219335","price":100.57,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781848219335.jpg?v=1785198140","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/handbook-of-food-science-and-technology-2-food-process-engineering-and-packaging-hardback-9781848219335","provider":"Freshly Printed Books","version":"1.0","type":"link"}