Kirk-Othmer Food and Feed Technology.Vol.2
(Sprache: Englisch)
The one volume reference work includes over 60 articles on technologies of production and processing of human foods and beverages including bakery products, meats, dairy products, wheat and other cereal grains, coffee, tea, wine and beer as well as animal feed.
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The one volume reference work includes over 60 articles on technologies of production and processing of human foods and beverages including bakery products, meats, dairy products, wheat and other cereal grains, coffee, tea, wine and beer as well as animal feed.
Klappentext zu „Kirk-Othmer Food and Feed Technology.Vol.2 “
Key topics on technologies for food and feed processing, food packaging, and food safetyThis two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.
Includes articles on:
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Bakery products
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Meat, fish, and shellfish products
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Dairy products and dairy substitutes
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Wheat and other cereal grains
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Coffee, tea, wine, and beer
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Chocolate and cocoa
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Animal feed
This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Inhaltsverzeichnis zu „Kirk-Othmer Food and Feed Technology.Vol.2 “
1. Amino Acids2. Aquaculture Chemicals
3. Bakery Processes, Chemical Leavening Agents
4. Bakery Processes, Yeast-Raised Products
5. Beer and Brewing
6. Beverage Spirits, Distilled
7. Carbohydrates
8. Carbonated Beverages
9. Chocolate and Cocoa
10. Citric Acid
11. Coffee
12. Colorants for Foods
13. Dairy Substitutes
14. Dietary Fiber
15. Eggs
16. Emulsions
17. Fat Replacers
18. Fats and Fatty Oils
19. Feeds and Feed Additives, Nonruminant Feeds
20. Feeds and Feed Additives, Pet Foods
21. Feeds and Feed Additives, Ruminant Feeds
22. Fermentation
23. Fish and Shellfish Products
24. Flavor Characterization
25. Flavor Delivery Systems
26. Flavoring Materials
27. Flavors, Overview
28. Food Additives
29. Food Processing
30. Food Safety, Chemical Contaminants and Toxins
31. Food Toxicants, Naturally Occurring
32. Foods, Nonconventional
33. Fruit Juices
34. Fruit Preserves and Jellies
35. Gelatin
36. Gums
37. Lecithin
38. Meat Products
39. Meat Products, Pressure Processing
40. Microencapsulation
41. Microwave Technology
42. Milk and Milk Products
43. Mineral Nutrients
44. Monosodium Glutamate (MSG)
45. Nutraceuticals
46. Nuts
47. Packaging, Food
48. Sorbic Acid
49. Soybeans and Other Oilseeds
50. Spices
51. Starch
52. Succinic Acid and Succinic Anhydride
53. Sugar
54. Sugar Alcohols
55. Sweeteners
56. Syrups
57. Tea
58. Vanillin
59. Vinegar
60. Vitamin C
61. Vitamins
62. Waxes
63. Wheat and Other Cereal Grains
64. Wine
65. Yeast
Bibliographische Angaben
- Autor: Wiley
- 2008, 1. Auflage, 1792 Seiten, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 047017448X
- ISBN-13: 9780470174487
- Erscheinungsdatum: 18.01.2008
Sprache:
Englisch
Pressezitat
"This encyclopaedia is a good one to have." ( American Reference Books Annual , March 2008)
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