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Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes Contemporary Food Engineering Series

Langue : Anglais

Coordonnateurs : Varzakas Theodoros , Tzia Constantina

Couverture de l’ouvrage Handbook of Food Processing
and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.

Highlights:

. Handling and management of raw materials of foods
. Sensory evaluation of foods
. Hygiene and food sanitation
. Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability
. Food waste management case studies from the food industry along with life cycle analysis

The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods.

It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
- 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 Products Technology
- Bakery Technology
- Minimally Proceßed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety
- Nonalcoholic Beverages
- Alcoholic Beverages
- Chocolate Manufacturing
- Fats and Oils 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
Theodoros Varzakas owns a Bachelor (Honours) in Microbiology and Biochemistry (1992), and a Ph.D. in Food Biotechnology and an MBA in Food from Reading University, UK (1998). He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has also got at least 14 years experience in the public sector. Since 2005 he serves as Assistant and Associate Professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece specializing in issues of food technology, food processing, food quality and safety.

Constantina Tzia, received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products.

Date de parution :

Ouvrage de 659 p.

17.8x25.4 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

Prix indicatif 169,33 €

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