Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices

Mark B. Springett

ISBN 10: 0834217694 / ISBN 13: 9780834217690

Verlag: Aspen Publishers Inc.,U.S., 2000

New copy - Usually dispatched within 7-11 working days. Bestandsnummer des Verkäufers B9780834217690

Inhaltsangabe:

The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.

Bibliografische Details

Titel: Raw Ingredients in the Processed Foods: The ...
Verlag: Aspen Publishers Inc.,U.S.
Erscheinungsdatum: 2000
Einband: Hardback
Zustand: New