Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes |
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| Editor:
| Varzakas, Theodoros
Tzia, Constantina |
| Series title: | Contemporary Food Engineering Ser. |
| ISBN: | 978-1-4987-2177-6 |
| Publication Date: | Oct 2015 |
| Publisher: | CRC Press LLC
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| Book Format: | Hardback |
| List Price: | AUD $285.00 |
Book Description:
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this...
More Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.
Highlights:
- Handling and management of raw materials of foods
- Sensory evaluation of foods
- Hygiene and food sanitation
- Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety-traceability
- Food waste management case studies from the food industry along with life cycle analysis
The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods.
It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.