{"product_id":"food-processing-isbn-9780470671146","title":"Food Processing","description":"\u003cb\u003eFOOD PROCESSING\u003c\/b\u003e \u003cp\u003e\u003ci\u003eFood Processing: Principles and Applications, Second Edition \u003c\/i\u003eis the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of \u003ci\u003eFood Processing: Principles and Applications\u003c\/i\u003e, unlike the former edition, covers microbial\/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. \u003c\/p\u003e\u003cp\u003eThe book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science. \u003c\/p\u003e\u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Principles of Food Processing 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSung Hee Park, Buddhi P. Lamsal, and V.M. Balasubramaniam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Processing of foods: an introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Unit operations in food processing 2\u003c\/p\u003e \u003cp\u003e1.3 Thermophysical properties, microbial aspects, and other considerations in food processing 4\u003c\/p\u003e \u003cp\u003e1.4 Common food preservation\/processing technologies 7\u003c\/p\u003e \u003cp\u003e1.5 Other food processing\/preservation technologies 12\u003c\/p\u003e \u003cp\u003e1.6 Emerging issues and sustainability in food processing 13\u003c\/p\u003e \u003cp\u003e1.7 Conclusion 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Thermal Principles and Kinetics 17\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePrabhat Kumar and K.P. Sandeep\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Methods of thermal processing 17\u003c\/p\u003e \u003cp\u003e2.3 Microorganisms 20\u003c\/p\u003e \u003cp\u003e2.4 Thermal kinetics 21\u003c\/p\u003e \u003cp\u003e2.5 Thermal process establishment 24\u003c\/p\u003e \u003cp\u003e2.6 Thermal process calculation 26\u003c\/p\u003e \u003cp\u003e2.7 Thermal process validation 28\u003c\/p\u003e \u003cp\u003e2.8 Process monitoring and control 29\u003c\/p\u003e \u003cp\u003e2.9 Emerging processing technologies 29\u003c\/p\u003e \u003cp\u003e2.10 Future trends 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Separation and Concentration Technologies in Food Processing 33\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYves Pouliot, Valérie Conway, and Pierre-Louis Leclerc\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 33\u003c\/p\u003e \u003cp\u003e3.2 Physical separation of food components 34\u003c\/p\u003e \u003cp\u003e3.3 Processes involving phase separation 37\u003c\/p\u003e \u003cp\u003e3.4 Membrane separations 46\u003c\/p\u003e \u003cp\u003e3.5 Sustainability of separation technologies in food processing 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Dehydration 61\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRobert H. Driscoll\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 61\u003c\/p\u003e \u003cp\u003e4.2 Drying and food quality 61\u003c\/p\u003e \u003cp\u003e4.3 Hot air drying 62\u003c\/p\u003e \u003cp\u003e4.4 Drying theory 67\u003c\/p\u003e \u003cp\u003e4.5 Drying equipment 71\u003c\/p\u003e \u003cp\u003e4.6 Analysis of dryers 75\u003c\/p\u003e \u003cp\u003e4.7 Sustainability 77\u003c\/p\u003e \u003cp\u003e4.8 Conclusion 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Chilling and Freezing of Foods 79\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eStephen J. James and Christian James\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction to the food cold chain 79\u003c\/p\u003e \u003cp\u003e5.2 Effect of refrigeration on food safety and quality 79\u003c\/p\u003e \u003cp\u003e5.3 Blanching 83\u003c\/p\u003e \u003cp\u003e5.4 Principles of refrigeration systems 84\u003c\/p\u003e \u003cp\u003e5.5 Heat transfer during chilling and freezing 86\u003c\/p\u003e \u003cp\u003e5.6 Chilling and freezing systems 87\u003c\/p\u003e \u003cp\u003e5.7 Chilled and frozen storage systems 92\u003c\/p\u003e \u003cp\u003e5.8 Chilled and frozen transport systems 93\u003c\/p\u003e \u003cp\u003e5.9 Refrigerated retail display systems 95\u003c\/p\u003e \u003cp\u003e5.10 Recommended temperatures 99\u003c\/p\u003e \u003cp\u003e5.11 Refrigeration and the environment 100\u003c\/p\u003e \u003cp\u003e5.12 Specifying, designing, and commissioning refrigeration systems 101\u003c\/p\u003e \u003cp\u003e5.13 Conclusion 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Fermentation and Enzyme Technologies in Food Processing 107\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAli Demirci, Gulten Izmirlioglu, and Duygu Ercan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 107\u003c\/p\u003e \u003cp\u003e6.2 Fermentation culture requirements 108\u003c\/p\u003e \u003cp\u003e6.3 Fermentation technologies 112\u003c\/p\u003e \u003cp\u003e6.4 Downstream processing 114\u003c\/p\u003e \u003cp\u003e6.5 Fermented foods 117\u003c\/p\u003e \u003cp\u003e6.6 Enzyme applications 123\u003c\/p\u003e \u003cp\u003e6.7 Sustainability 131\u003c\/p\u003e \u003cp\u003e6.8 Concluding remarks and future trends 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Alternative Food Processing Technologies 137\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHudaa Neetoo and Haiqiang Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 137\u003c\/p\u003e \u003cp\u003e7.2 Alternative thermal processing technologies 137\u003c\/p\u003e \u003cp\u003e7.3 Alternative non-thermal processing technologies 144\u003c\/p\u003e \u003cp\u003e7.4 Sustainability and energy efficiency of processing methods 159\u003c\/p\u003e \u003cp\u003e7.5 Conclusion 160\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nanotechnology for Food: Principles and Selected Applications 171\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSundaram Gunasekaran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 171\u003c\/p\u003e \u003cp\u003e8.2 Biosensing 172\u003c\/p\u003e \u003cp\u003e8.3 Packaging 191\u003c\/p\u003e \u003cp\u003e8.4 Nanotechnology and sustainability 198\u003c\/p\u003e \u003cp\u003e8.5 Summary 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sustainability and Environmental Issues in Food Processing 207\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFionnuala Murphy, Kevin McDonnell, and Colette C. Fagan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 207\u003c\/p\u003e \u003cp\u003e9.2 Sustainable food processing drivers 207\u003c\/p\u003e \u003cp\u003e9.3 Environmental impact of food processing 210\u003c\/p\u003e \u003cp\u003e9.4 Green technologies: examples in the food processing industry 213\u003c\/p\u003e \u003cp\u003e9.5 Environmental sustainability assessment methods 214\u003c\/p\u003e \u003cp\u003e9.6 Conclusion 227\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Food Safety and Quality Assurance 233\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTonya C. Schoenfuss and Janet H. Lillemo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 233\u003c\/p\u003e \u003cp\u003e10.2 Elements of total quality management 233\u003c\/p\u003e \u003cp\u003e10.3 Hazard Analysis Critical Control Point (HACCP) system 235\u003c\/p\u003e \u003cp\u003e10.4 Sanitary processing conditions 236\u003c\/p\u003e \u003cp\u003e10.5 Supporting prerequisite programs 242\u003c\/p\u003e \u003cp\u003e10.6 Product quality assurance 245\u003c\/p\u003e \u003cp\u003e10.7 Conclusion 246\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Food Packaging 249\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJoongmin Shin and Susan E.M. Selke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 249\u003c\/p\u003e \u003cp\u003e11.2 Functions of food packaging 249\u003c\/p\u003e \u003cp\u003e11.3 Packaging systems 250\u003c\/p\u003e \u003cp\u003e11.4 Materials for food packaging 251\u003c\/p\u003e \u003cp\u003e11.5 Other packaging types 263\u003c\/p\u003e \u003cp\u003e11.6 Sustainable food packaging 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Food Laws and Regulations 275\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBarbara Rasco\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 275\u003c\/p\u003e \u003cp\u003e12.2 The regulatory status of food ingredients and additives 276\u003c\/p\u003e \u003cp\u003e12.3 Adulteration and misbranding 276\u003c\/p\u003e \u003cp\u003e12.4 The global food trade: risk from adulterated and misbranded foods 279\u003c\/p\u003e \u003cp\u003e12.5 US Department of Agriculture programs 280\u003c\/p\u003e \u003cp\u003e12.6 Environmental Protection Agency programs 283\u003c\/p\u003e \u003cp\u003e12.7 The Food Safety Modernization Act 283\u003c\/p\u003e \u003cp\u003e12.8 Summary 291\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Crops – Cereals, 293\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKent D. Rausch and Vijay Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 293\u003c\/p\u003e \u003cp\u003e13.2 Industrial corn processing for food uses 293\u003c\/p\u003e \u003cp\u003e13.3 Industrial wheat processing for food uses 300\u003c\/p\u003e \u003cp\u003e13.4 Sustainability of corn and wheat processing 302\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Crops – Legumes 305\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge Amponsah Annor, Zhen Ma, and Joyce Irene Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 305\u003c\/p\u003e \u003cp\u003e14.2 Technologies involved in legume processing 306\u003c\/p\u003e \u003cp\u003e14.3 Traditional processing technologies 307\u003c\/p\u003e \u003cp\u003e14.4 Modern processing technologies 310\u003c\/p\u003e \u003cp\u003e14.5 Ingredients from legumes 312\u003c\/p\u003e \u003cp\u003e14.6 Novel applications 329\u003c\/p\u003e \u003cp\u003e14.7 Conclusion 331\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Processing of Fruit and Vegetable Beverages 339\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJosé I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer, and Miguel A. Landeros-Urbina\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 339\u003c\/p\u003e \u003cp\u003e15.2 Juices 341\u003c\/p\u003e \u003cp\u003e15.3 Nectars 356\u003c\/p\u003e \u003cp\u003e15.4 Clean-in-place 358\u003c\/p\u003e \u003cp\u003e15.5 Conclusion 360\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Fruits and Vegetables – Processing Technologies and Applications 363\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNutsuda Sumonsiri and Sheryl A. Barringer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Raw materials 363\u003c\/p\u003e \u003cp\u003e16.2 Basic processing 369\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Milk and Ice Cream Processing 383\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eManeesha S. Mohan, Jonathan Hopkinson, and Federico Harte\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 383\u003c\/p\u003e \u003cp\u003e17.2 Physical and chemical properties of milk constituents 383\u003c\/p\u003e \u003cp\u003e17.3 Milk handling 386\u003c\/p\u003e \u003cp\u003e17.4 Dairy product processing 391\u003c\/p\u003e \u003cp\u003e17.5 US regulations for milk and milk products 400\u003c\/p\u003e \u003cp\u003e17.6 Sustainability of the dairy industry 402\u003c\/p\u003e \u003cp\u003e17.7 Conclusion 402\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Dairy – Fermented Products 405\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eR.C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 405\u003c\/p\u003e \u003cp\u003e18.2 Consumption trends 406\u003c\/p\u003e \u003cp\u003e18.3 Production of starters for fermented dairy foods 406\u003c\/p\u003e \u003cp\u003e18.4 Biochemical basis of lactic fermentation for flavor and texture generation 410\u003c\/p\u003e \u003cp\u003e18.5 Yogurt 410\u003c\/p\u003e \u003cp\u003e18.6 Cultured (or sour) cream 422\u003c\/p\u003e \u003cp\u003e18.7 Cheeses 424\u003c\/p\u003e \u003cp\u003e18.8 Sustainability efforts in whey processing 431\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Eggs and Egg Products Processing 437\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJianping Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 437\u003c\/p\u003e \u003cp\u003e19.2 Shell egg formation 437\u003c\/p\u003e \u003cp\u003e19.3 Structure of eggs 438\u003c\/p\u003e \u003cp\u003e19.4 Chemical composition of eggs 440\u003c\/p\u003e \u003cp\u003e19.5 Shell egg processing 441\u003c\/p\u003e \u003cp\u003e19.6 Further processing of eggs and egg products 444\u003c\/p\u003e \u003cp\u003e19.7 Liquid egg products 445\u003c\/p\u003e \u003cp\u003e19.8 Pasteurization 446\u003c\/p\u003e \u003cp\u003e19.9 Desugarization 448\u003c\/p\u003e \u003cp\u003e19.10 Dehydration 449\u003c\/p\u003e \u003cp\u003e19.11 Egg further processing (value-added processing) 449\u003c\/p\u003e \u003cp\u003e19.12 Sustainability 450\u003c\/p\u003e \u003cp\u003e19.13 Conclusion 450\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Fats and Oils – Plant Based 457\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAmy S. Rasor and Susan E. Duncan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 457\u003c\/p\u003e \u003cp\u003e20.2 Sources, composition, and uses of plant-based fats and oils 457\u003c\/p\u003e \u003cp\u003e20.3 Properties of plant-based fats and oils 460\u003c\/p\u003e \u003cp\u003e20.4 Nutritional areas of interest 461\u003c\/p\u003e \u003cp\u003e20.5 Degradation of plant-based fats and oils 462\u003c\/p\u003e \u003cp\u003e20.6 General handling considerations 463\u003c\/p\u003e \u003cp\u003e20.7 Recovery of oils from their source materials 463\u003c\/p\u003e \u003cp\u003e20.8 Refining 466\u003c\/p\u003e \u003cp\u003e20.9 Modification of plant-based fats and oils 469\u003c\/p\u003e \u003cp\u003e20.10 Packaging and postprocessing handling 473\u003c\/p\u003e \u003cp\u003e20.11 Margarine processing 473\u003c\/p\u003e \u003cp\u003e20.12 Mayonnaise processing 476\u003c\/p\u003e \u003cp\u003e20.13 Sustainability 477\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Fats and Oils – Animal Based 481\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eStephen L. Woodgate and Johan T. van der Veen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 481\u003c\/p\u003e \u003cp\u003e21.2 Raw materials 481\u003c\/p\u003e \u003cp\u003e21.3 Land animals 482\u003c\/p\u003e \u003cp\u003e21.4 Processing methods 484\u003c\/p\u003e \u003cp\u003e21.5 EU legislation 487\u003c\/p\u003e \u003cp\u003e21.6 Safety 488\u003c\/p\u003e \u003cp\u003e21.7 Characteristics and quality 490\u003c\/p\u003e \u003cp\u003e21.8 Applications 493\u003c\/p\u003e \u003cp\u003e21.9 Health aspects 496\u003c\/p\u003e \u003cp\u003e21.10 Sustainability 497\u003c\/p\u003e \u003cp\u003e21.11 Conclusion 497\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Aquatic Food Products 501\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMahmoudreza Ovissipour, Barbara Rasco, and Gleyn Bledsoe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 501\u003c\/p\u003e \u003cp\u003e22.2 Aquatic plants and animals as food 501\u003c\/p\u003e \u003cp\u003e22.3 Cultivation, harvesting, and live handling – reducing stress and maintaining quality 502\u003c\/p\u003e \u003cp\u003e22.4 Animal welfare issues in fisheries 507\u003c\/p\u003e \u003cp\u003e22.5 Harvesting methods and effect on quality 507\u003c\/p\u003e \u003cp\u003e22.6 Reducing stress in live handling 508\u003c\/p\u003e \u003cp\u003e22.7 Fishing methods 510\u003c\/p\u003e \u003cp\u003e22.8 Refrigerated products 514\u003c\/p\u003e \u003cp\u003e22.9 Freezing and frozen products 515\u003c\/p\u003e \u003cp\u003e22.10 Surimi and surimi analog products 520\u003c\/p\u003e \u003cp\u003e22.11 Curing, brining, smoking, and dehydration 521\u003c\/p\u003e \u003cp\u003e22.12 Additives and edible coatings 524\u003c\/p\u003e \u003cp\u003e22.13 Roes and caviar 525\u003c\/p\u003e \u003cp\u003e22.14 Other non-muscle tissues used as food 528\u003c\/p\u003e \u003cp\u003e22.15 Fish meal and protein hydrolyzates, and fish oil 530\u003c\/p\u003e \u003cp\u003e22.16 Sustainability 531\u003c\/p\u003e \u003cp\u003e22.17 Summary 532\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Meats – Beef and Pork Based 535\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRobert Maddock\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 535\u003c\/p\u003e \u003cp\u003e23.2 Beef and pork characteristics and quality 535\u003c\/p\u003e \u003cp\u003e23.3 General categories of beef and pork processing 537\u003c\/p\u003e \u003cp\u003e23.4 Equipment needed in beef and pork processing 545\u003c\/p\u003e \u003cp\u003e23.5 Beef and pork processing and HACCP 547\u003c\/p\u003e \u003cp\u003e23.6 Sustainability 547\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Poultry Processing and Products 549\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDouglas P. Smith\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Poultry processing 549\u003c\/p\u003e \u003cp\u003e24.2 Turkey processing 562\u003c\/p\u003e \u003cp\u003e24.3 Duck processing 562\u003c\/p\u003e \u003cp\u003e24.4 Microbiology and food safety 563\u003c\/p\u003e \u003cp\u003e24.5 Sustainable poultry production and processing 564\u003c\/p\u003e \u003cp\u003e24.6 Conclusion 565\u003c\/p\u003e \u003cp\u003eIndex 567\u003c\/p\u003e  \u003cp\u003e“As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.”  (\u003ci\u003eBiotechnology, Agronomy, Society and Environment\u003c\/i\u003e, 1 October 2014)\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eABOUT THE EDITORS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Stephanie Clark \u003c\/b\u003eis Associate Director of the Midwest Dairy Foods Research Center and Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Stephanie Jung \u003c\/b\u003eis Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Buddhi Lamsal \u003c\/b\u003eis Assistant Professor in the Department of Food Science and Human Nutrition at Iowa State University.   \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Processing: Principles and Applications, Second Edition \u003c\/i\u003eis the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of \u003ci\u003eFood Processing: Principles and Applications\u003c\/i\u003e, unlike the former edition, covers microbial\/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. \u003c\/p\u003e\u003cp\u003eThe book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989227946213,"sku":"NP9780470671146","price":225.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470671146.jpg?v=1761783288","url":"https:\/\/k12savings.com\/products\/food-processing-isbn-9780470671146","provider":"K12savings","version":"1.0","type":"link"}