Food science and technology / Hoboken : Wiley Blackwell (2018)

Public ISBD Titre : Food science and technology Type de document : texte imprimé Auteurs : Geoffrey Campbell-Platt, Editeur scientifique Mention d'édition : Second edition Editeur : Hoboken : Wiley Blackwell Année de publication : 2018 Importance : 1 vol. (IX-564 p.) Présentation : graph., fig., ill. en coul., couv. ill. en coul. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-67342-3 Langues : Anglais (eng) Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. " Note de contenu : Contributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535 Food science and technology [texte imprimé] / Geoffrey Campbell-Platt, Editeur scientifique  . -  Second edition . - Hoboken : Wiley Blackwell, 2018 . - 1 vol. (IX-564 p.) : graph., fig., ill. en coul., couv. ill. en coul. ; 28 cm. ISBN : 978-0-470-67342-3 Langues : Anglais (eng) Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. " Note de contenu : Contributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
GEN000000000700	664 CAM	Ouvrage	Centre de documentation UniLasalle/ Campus Rouen	Salle de lecture	Disponible