Advances in food science and technology /

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid metho...

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Bibliographic Details
Other Authors: Thomas, Sabu, Iturriaga, Laura B., Ribotta, Pablo Daniel, P. M., Visakh
Format: e-Book
Language:English
Published: New York : Wiley, 2013.
Subjects:
Food > Analysis.
Food industry and trade.
COOKING > General.
TECHNOLOGY & ENGINEERING > Food Science.
Aliments > Anàlisi.
Aliments > Indústria i comerç.
Llibres electrònics.
Electronic books.
Online Access:Full-text access
Description
Summary:This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Physical Description:1 online resource (326 pages)
Bibliography:Includes bibliographical references and index.
ISBN:9781118659083
1118659082
9781118658802
1118658809
9781299678804
1299678807
DOI:10.1002/9781118659083

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