... Of all the carbohydrates, starch is the most stable, as because of its structure it can withstand conditions of high shear, temperatures, and/or acidic conditions in particular processing applications. All rights reserved. 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. 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. The full text of this article hosted at iucr.org is unavailable due to technical difficulties. Food Processing Technology - Principles and Practice (4th Edition) Details. 505 Seiten, 169 Abb., 85 Tab. The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The study involved 506 students majoring in food processing and technology and 32 teachers from 11 agricultural secondary vocational schools. Learn more. Please enable JavaScript by changing your browser options, then try again. 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. BUSINESS & ECONOMICS -- Industries -- General. (not yet rated) Fruits held in CA for 5 days (CA+5) showed fresh appearance, normal ripening, lowered weight loss and a significant reduction in spoilage (P< 0.05) compares those stored in ambient (24-29 0C and 56 -74 % RH). By table of contents. Teachers and students rated student competence levels. http:\/\/www.worldcat.org\/oclc\/960758611> ; http:\/\/experiment.worldcat.org\/entity\/work\/data\/353275889#Series\/woodhead_publishing_series_in_food_science_technology_and_nutrition>, http:\/\/experiment.worldcat.org\/entity\/work\/data\/353275889#Topic\/business_&_economics_industries_general>, http:\/\/experiment.worldcat.org\/entity\/work\/data\/353275889#Topic\/food_industry_and_trade>, http:\/\/experiment.worldcat.org\/entity\/work\/data\/353275889#Topic\/technology_&_engineering_food_science>, http:\/\/worldcat.org\/entity\/work\/data\/353275889#CreativeWork\/food_processing_technology_principles_and_practice>, http:\/\/worldcat.org\/isbn\/9780081005231>, http:\/\/worldcat.org\/isbn\/9780081019078>, http:\/\/www.worldcat.org\/title\/-\/oclc\/960758611>. You may send this item to up to five recipients. Cookies are used by this site. Due to the carbohydrates’ importance in everyday human usage, there will be further efforts for development of newer and more optimized extraction, purification, identification, and quantification techniques. We haven't found any reviews in the usual places. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. In this article, the space foods are classified, in general divided into five parts that include natural form food, intermediate moisture food, thermostabilized food, rehydrating food and irradiated food. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition.