Food science and technology.

Scienza e tecnologia degli alimenti.

Type of monograph: Other

Summary

After reviewing the properties of nutrients, food composition and physico-chemical properties, the book describes the theoretical and technical aspects of heat treatments, low-temperature processes (cooling, freezing, freeze-drying, etc.), and chemical and biotechnological treatments. Certain chapters deal with food additives, deteriorations and the evaluation of the nutritive value of foodstuffs.

Details

Original title: Scienza e tecnologia degli alimenti.
Record ID : 1994-1337
Languages: Italian
Publication: Chiriotti - Italy/Italy
Publication date: 1992
Source: Source: 538 p. (17.5 x 24.5); fig.; tabl.; index.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Chilling of foodstuffs;
Freeze-drying of foodstuffs and other products;
Freezing of foodstuffs
Keywords: Freeze-drying; Food; Chilling; Organoleptic property; Nutritional value; Microbiological quality; Freezing