skip to content
Food processing technology : principles and practice Preview this item
ClosePreview this item
Checking...

Food processing technology : principles and practice

Author: P Fellows
Publisher: Kent : Woodhead Publishing/Elsevier Science, [2016], ©2017.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : English : 4th edView all editions and formats
Summary:
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,  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Fellows, P J.
Food Processing Technology : Principles and Practice.
Kent : Elsevier Science, ©2016
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P Fellows
ISBN: 9780081005231 0081005237 9780081019078 0081019076
OCLC Number: 960758611
Description: 1 online resource (1226 pages).
Contents: 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. 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. 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. 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. 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.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: P.J. Fellows.

Abstract:

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.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(3)

User lists with this item (2)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/960758611> # Food processing technology : principles and practice
    a schema:Book, schema:MediaObject, schema:CreativeWork ;
    library:oclcnum "960758611" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/353275889#Place/kent> ; # Kent
    schema:about <http://experiment.worldcat.org/entity/work/data/353275889#Topic/business_&_economics_industries_general> ; # BUSINESS & ECONOMICS--Industries--General
    schema:about <http://dewey.info/class/664/e23/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/353275889#Topic/food_industry_and_trade> ; # Food industry and trade
    schema:about <http://experiment.worldcat.org/entity/work/data/353275889#Topic/technology_&_engineering_food_science> ; # TECHNOLOGY & ENGINEERING--Food Science
    schema:bookEdition "4th ed." ;
    schema:bookFormat schema:EBook ;
    schema:copyrightYear "2017" ;
    schema:creator <http://experiment.worldcat.org/entity/work/data/353275889#Person/fellows_p_peter_1953> ; # Peter Fellows
    schema:datePublished "2016" ;
    schema:description "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."@en ;
    schema:description "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."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/353275889> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/353275889#Series/woodhead_publishing_in_food_science_technology_and_nutrition> ; # Woodhead Publishing in food science, technology, and nutrition.
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/353275889#Series/woodhead_publishing_series_in_food_science_technology_and_nutrition> ; # Woodhead Publishing series in food science, technology and nutrition
    schema:isSimilarTo <http://worldcat.org/entity/work/data/353275889#CreativeWork/food_processing_technology_principles_and_practice> ;
    schema:name "Food processing technology : principles and practice"@en ;
    schema:productID "960758611" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/960758611#PublicationEvent/kent_woodhead_publishing_elsevier_science_2016_2017> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/353275889#Agent/woodhead_publishing_elsevier_science> ; # Woodhead Publishing/Elsevier Science
    schema:url <http://ezproxy.lib.ryerson.ca/login?url=http://app.knovel.com/hotlink/toc/id:kpFPTPPE21/food-processing-technology> ;
    schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=4711752> ;
    schema:url <https://ebookcentral.proquest.com/lib/ucm/detail.action?docID=4711752> ;
    schema:url <http://uclibs.org/PID/288316> ;
    schema:url <http://proxying.lib.ncsu.edu/index.php?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1214608> ;
    schema:url <http://ebookcentral.proquest.com/lib/illcencol-ebooks/detail.action?docID=4711752> ;
    schema:url <http://ebookcentral.proquest.com/lib/ucm/detail.action?docID=4711752> ;
    schema:url <http://app.knovel.com/hotlink/toc/id:kpFPTPPE21/food-processing-technology> ;
    schema:url <http://londonmet.eblib.com/patron/FullRecord.aspx?p=4711752> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1214608> ;
    schema:url <http://www.sciencedirect.com/science/book/9780081019078> ;
    schema:workExample <http://worldcat.org/isbn/9780081019078> ;
    schema:workExample <http://worldcat.org/isbn/9780081005231> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/960758611> ;
    .


Related Entities

<http://ebookcentral.proquest.com/lib/illcencol-ebooks/detail.action?docID=4711752>
    rdfs:comment "Available for ICC via Ebook Central. Click here to access." ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Agent/woodhead_publishing_elsevier_science> # Woodhead Publishing/Elsevier Science
    a bgn:Agent ;
    schema:name "Woodhead Publishing/Elsevier Science" ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Person/fellows_p_peter_1953> # Peter Fellows
    a schema:Person ;
    schema:birthDate "1953" ;
    schema:familyName "Fellows" ;
    schema:givenName "Peter" ;
    schema:givenName "P." ;
    schema:name "Peter Fellows" ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Series/woodhead_publishing_in_food_science_technology_and_nutrition> # Woodhead Publishing in food science, technology, and nutrition.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/960758611> ; # Food processing technology : principles and practice
    schema:name "Woodhead Publishing in food science, technology, and nutrition." ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Series/woodhead_publishing_series_in_food_science_technology_and_nutrition> # Woodhead Publishing series in food science, technology and nutrition
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/960758611> ; # Food processing technology : principles and practice
    schema:name "Woodhead Publishing series in food science, technology and nutrition" ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Topic/business_&_economics_industries_general> # BUSINESS & ECONOMICS--Industries--General
    a schema:Intangible ;
    schema:name "BUSINESS & ECONOMICS--Industries--General"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Topic/food_industry_and_trade> # Food industry and trade
    a schema:Intangible ;
    schema:name "Food industry and trade"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/353275889#Topic/technology_&_engineering_food_science> # TECHNOLOGY & ENGINEERING--Food Science
    a schema:Intangible ;
    schema:name "TECHNOLOGY & ENGINEERING--Food Science"@en ;
    .

<http://londonmet.eblib.com/patron/FullRecord.aspx?p=4711752>
    rdfs:comment "E-book - Full text from EBL" ;
    .

<http://uclibs.org/PID/288316>
    rdfs:comment "Knovel. Restricted to uCB, UCI, UCLA, UCM, UCR, UCSB, and UCSD" ;
    .

<http://worldcat.org/entity/work/data/353275889#CreativeWork/food_processing_technology_principles_and_practice>
    a schema:CreativeWork ;
    rdfs:label "Food Processing Technology : Principles and Practice." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/960758611> ; # Food processing technology : principles and practice
    .

<http://worldcat.org/isbn/9780081005231>
    a schema:ProductModel ;
    schema:isbn "0081005237" ;
    schema:isbn "9780081005231" ;
    .

<http://worldcat.org/isbn/9780081019078>
    a schema:ProductModel ;
    schema:isbn "0081019076" ;
    schema:isbn "9780081019078" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.