Handbook of Food Processing, Two Volume Set: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

This post was published 5 years ago. Download links are most likely obsolete.
If that's the case, try asking the author to reupload.

Handbook of Food Processing, Two Volume Set: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes
Handbook of Food Processing, Two Volume Set: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (Contemporary Food Engineering, Book 35) by Theodoros Varzakas and Constantina Tzia
English | 2015 | ISBN: 149872177X | 679 pages | PDF | 16 MB


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.

Download
http://nitroflare.com/view/7297E0A5656A8B3/Sanet.me149872177X.pdf
http://rapidgator.net/file/d9af79d454f1f79db508853a6d268dd6/Sanet.me149872177X.pdf.html

No comments have been posted yet. Please feel free to comment first!

    Load more replies

    Join the conversation!

    Login or Register
    to post a comment.