Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices
(Sprache: Englisch)
The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the...
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The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.
Inhaltsverzeichnis zu „Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices “
The Influence Of Primary Agriculture On The Quality Of Meat -Oils and Fats in the Food Industry. The Influence of Raw Materials on the Quality of Processed Vegetables -Factors Effecting the Processing of Red Fruits. Effect of Agromonic Factors on Grape Quality for Wine Production. Control of Milk Composition in Relation to the Quality of Dairy Products. Measurement of Quality and Quality Control
Bibliographische Angaben
- Autor: Mark B. Springett
- 2000, XII, 216 Seiten, Maße: 15,7 x 23,5 cm, Gebunden, Englisch
- Verlag: Springer, Berlin
- ISBN-10: 0834217694
- ISBN-13: 9780834217690
- Erscheinungsdatum: 31.10.2000
Sprache:
Englisch
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