Handbook of food processing : food safety, quality, and manufacturing processes / edited by Theodoros Varzakas and Constantina Tzia

By: Varzakas, Theodoros.

Contributor(s): Tzia, Constantina [Editor].

Material type: Text

TextPublisher: London : CRC Press, 2016.Description: xx, 643 p.ISBN: 9781498721776.Subject(s): FOOD SCIENCE | FOOD PROCESSINGDDC classification: 664.02

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
TEXT BOOKS	JDBI Learning Resource Center	Reference	664.02 HAN (Browse shelf(Opens below))	Not For Loan		18028

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Contents: Raw materials of foods : handling and management -- Sensory evaluation of foods -- Hygiene and food sanitation -- ISO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies -- Food waste management -- Dairy product technology -- Bakery technology -- Minimally processed (fresh-cut) fruits and vegetables : production, quality, and safety -- Nonalcoholic beverages -- Alcoholic beverages -- Chocolate manufacturing -- Fat and oil processing technology -- Meat and meat products : processing, quality, and safety -- Poultry manufacturing technologies -- Seafood technology : the case study of the seafood industry in the Russian Federation -- Snack foods -- Functional foods -- Functional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products -- Flavor production.

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