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06088cam a2200565Mi 4500 |
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ocn960758611 |
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20190719103342.0 |
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m o d |
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cr cnu---unuuu |
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161015t20162017xx ob 000 0 eng d |
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eng |
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960282680 |
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960493464 |
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962816060 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780081005231 |
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(electronic bk.) |
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0081005237 |
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(electronic bk.) |
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| International Standard Book Number |
9780081019078 |
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(electronic bk.) |
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| International Standard Book Number |
0081019076 |
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(electronic bk.) |
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(OCoLC)960758611 |
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(OCoLC)960282680 |
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(OCoLC)960493464 |
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(OCoLC)962816060 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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TP370 |
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HD9000.5 |
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BUS |
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070000 |
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bisacsh |
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TEC |
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012000 |
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bisacsh |
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| Classification number |
664 |
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23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Fellows, P. |
| 245 10 - TITLE STATEMENT |
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| Title |
Food processing technology : |
| Remainder of title |
principles and practice / |
| Statement of responsibility, etc |
P.J. Fellows. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
Kent : |
| Name of publisher, distributor, etc |
Woodhead Publishing/Elsevier Science, |
| Date of publication, distribution, etc |
[2016], �2017. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (1226 pages). |
| 505 0# - |
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| Formatted contents note |
Front Cover; Dedication; Food Processing Technology; Copyright Page; Contents; Biography; Acknowledgements; Introduction; A brief history of food processing; Pre-history to AD 1000; AD 1000-1800; 1800-2000; Post-2000: the food industry today; References; About this book; I. Basic Principles; 1 Properties of food and principles of processing; 1.1 Composition of foods; 1.1.1 Carbohydrates; 1.1.1.1 Sugars; 1.1.1.2 Sugar syrups; 1.1.1.3 Oligosaccharides; 1.1.1.4 Polysaccharides; 1.1.1.5 Starch; 1.1.1.6 Modified starches; 1.1.1.7 Cellulose; 1.1.1.8 Polysaccharide gums; 1.1.2 Lipids. |
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| Formatted contents note |
1.1.2.1 Phospholipids1.1.2.2 Sterols; 1.1.2.3 Fat replacers; 1.1.3 Proteins; 1.1.3.1 Functional properties; 1.1.3.2 Antinutritional factors and food allergens; 1.1.4 Water; 1.1.5 Vitamins; 1.1.6 Minerals; 1.1.7 Colourants and pigments; 1.1.8 Antioxidants; 1.1.9 Preservatives; 1.1.10 Natural toxicants; 1.2 Physical properties; 1.2.1 Density and specific gravity; 1.2.2 Viscosity; 1.2.3 Surface activity; 1.2.3.1 Emulsions; 1.2.3.2 Foams; 1.2.4 Water activity; 1.3 Biochemical properties; 1.3.1 Acids, bases and pH; 1.3.2 Redox potential; 1.4 Food quality, safety, spoilage and shelf-life. |
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| Formatted contents note |
1.4.1 Quality attributes1.4.1.1 Sensory characteristics; 1.4.1.2 Appearance and colour; 1.4.1.3 Taste and flavour; 1.4.1.4 Texture; 1.4.1.5 Nutritional quality; 1.4.2 Food safety; 1.4.2.1 Bacteria; 1.4.2.2 Mycotoxins; 1.4.2.3 Viruses; 1.4.2.4 Parasites; 1.4.3 Hurdle concepts; 1.4.4 Spoilage; 1.4.4.1 Temperature; 1.4.4.2 Physical changes; 1.4.4.3 Moisture migration; 1.4.4.4 Biochemical changes; 1.4.4.5 Microbiological changes; 1.4.4.6 Bacteria; 1.4.4.7 Fungi; 1.4.4.8 Enzymic reactions; 1.4.5 Shelf-life assessment; 1.4.6 Date marking; 1.4.7 Food traceability and authenticity. |
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| Formatted contents note |
1.5 Quality assurance: management of food quality and safety1.5.1 HACCP and prerequisite programmes; 1.5.1.1 Hazard analysis; 1.5.1.2 Critical control points, good practice guidelines and prerequisite programmes; 1.5.1.3 Monitoring and verification; 1.5.2 Quality and safety management systems; 1.6 Process monitoring and control; 1.6.1 Sensors; 1.6.1.1 Biosensors; 1.6.2 Process analytical technology and quality by design; 1.6.2.1 Spectroscopic sensors; 1.6.2.2 Other methods for nondestructive quality analysis of foods; 1.6.3 Process controllers; 1.6.3.1 Batching and blending. |
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| Formatted contents note |
1.6.3.2 Software developments1.6.4 Neural networks and fuzzy logic; 1.6.4.1 Fuzzy logic; 1.6.4.2 Robotics; 1.7 Hygienic design and cleaning of processing facilities and equipment; 1.7.1 Hygienic design; 1.7.1.1 Construction; 1.7.1.2 Layout; 1.7.1.3 Utility services; 1.7.1.4 Equipment; 1.7.2 Cleaning and sanitation; 1.7.2.1 Disinfection; 1.7.2.2 Methods of cleaning; 1.8 Engineering principles; 1.8.1 Mass transfer and mass balances; 1.8.1.1 Mass balances; 1.8.2 Fluid flow; 1.8.2.1 Fluid flow through fluidised beds; 1.8.3 Phase and glass transitions; 1.8.3.1 Steam generation; 1.8.3.2 Glass transitions. |
| 650 #0 - |
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| Topical term or geographic name as entry element |
Food industry and trade. |
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| Topical term or geographic name as entry element |
BUSINESS & ECONOMICS |
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| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING |
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| Topical term or geographic name as entry element |
Food industry and trade. |
| 856 40 - |
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| Uniform Resource Identifier |
http://www.sciencedirect.com/science/book/9780081019078 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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(Peter), |
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1953- |
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text |
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txt |
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rdacontent |
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computer |
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c |
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rdamedia |
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online resource |
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cr |
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rdacarrier |
| 490 1# - |
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Woodhead Publishing series in food science, technology and nutrition |
| 588 0# - |
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Print version record. |
| 504 ## - |
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Includes bibliographical references. |
| 520 ## - |
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. |
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Industries |
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General. |
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bisacsh |
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Food Science. |
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bisacsh |
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fast |
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(OCoLC)fst00930843 |
| 655 #0 - |
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Electronic books. |
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Electronic books. |
| 776 08 - |
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Print version: |
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Fellows, P J. |
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Food Processing Technology : Principles and Practice. |
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Kent : Elsevier Science, �2016 |
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9780081019078 |
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Woodhead Publishing in food science, technology, and nutrition. |
| 856 40 - |
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ScienceDirect |
