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Food science: biochemistry, microbiology, processes, products. 2. Technology of food products.

Science des aliments : biochimie, microbiologie, procédés, produits. 2. Technologie des produits alimentaires.

Author(s) : JEANTET R., CROGUENNEC T., SCHUCK P., et al.

Type of monograph: Book

Summary

Mastering the quality of foodstuffs and developing new products that comply with the multiple needs of the market is an increasingly demanding task for technical managers in the food sector. Quality control is based on scientific findings in microbiology, food physics and chemistry, but also on the technologies implemented in the manufacturing and preservation of foodstuffs. This second volume (see also the Bulletin of the IIR, reference 2006-3265), presents the biological, physicochemical and technological fundamentals involved in the manufacturing of the main animal and vegetable food products. It also presents perspectives for assembling enabled by new ingredients. Extract from the table of contents: biochemistry and technology of foodstuffs of animal origin (from milk to dairy products; from muscle to meat and derivatives; from eggs to egg-products); biochemistry and technology of foodstuffs of vegetable origin (from wheat to bread and pasta: freezing of dough, from barley to beer; from fruit to fruit-juice and fermented products; from vegetables to minimally processed foods); properties and technology of ingredients (functional properties of ingredients; physicochemical fundamentals of fractionation and related technologies; bioconversion and physicochemical processing; implementing separation technology); packaging and conditioning.

Details

  • Original title: Science des aliments : biochimie, microbiologie, procédés, produits. 2. Technologie des produits alimentaires.
  • Record ID : 2007-0445
  • Languages: French
  • Subject: Regulation
  • Publication: Tec & Doc - Lavoisier - France/France
  • Publication date: 2007
  • ISBN: 9782743008888
  • Source: Source: vol. 2; 475 p. (15.5 x 24); fig.; phot.; tabl.; ref.; index; EUR 55 (vol. 1 + 2, EUR 95).
  • Document available for consultation in the library of the IIR headquarters only.

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