Handbook of Food Science, Technology, and Engineering - 4 Volume Set / Edition 1

by Y. H. Hui, Frank Sherkat

Overview

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Product Details

ISBN-13:	9780849398476
Publisher:	Taylor & Francis
Publication date:	12/19/2005
Series:	Food Science and Technology
Pages:	3632
Product dimensions:	8.25(w) x 11.00(h) x (d)

About the Author

Y.H. Hui, Frank Sherkat

Table of Contents

Volume I: Food science:  properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security

Editorial Reviews

This amazing compendium covers food science and technology subjects with readability and depth. The four volumes merit praise for being an ambitious, well-executed project. The set will be a welcome for any library or resource center. … the set contains a wealth of readily retrievable information and is an asset to the field. … Highly recommended [for] all levels.”
—J. M. Jones, College of St. Catherine, in Choice, Vol.43, No. 10, June 2006

From the Publisher