Description
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Table of Contents
Introduction ix
Gérard Brulé
Part 1. Basis of Food Engineering 1
Chapter 1. Transport Phenomena - Basis of Unit Operations 3
Romain Jeantet
Part 2. Food Biological Stabilization 33
Chapter 2. Inhibition of Food Modifying Agents 35
Romain Jeantet and Juliane Floury
Chapter 3. Separation of Food Modifying Agents 101
Romain Jeantet
Chapter 4. Inactivation of Food Modifying Agents 115
Romain Jeantet
Part 3. Food Physicochemical Stabilization 151
Chapter 5. Stability of Complex Foods and Dispersed Systems 153
Romain Jeantet and Juliane Floury
Part 4. Food Ingredient Preparation 193
Chapter 6. Physicochemical Basis of Fractionation and Related Technologies 195
Romain Jeantet
Chapter 7. Biotransformation and Physicochemical Processing 229
Romain Jeantet
Part 5. Packaging 269
Chapter 8. Packaging: Principles and Technology 271
Valérie Lechevalier
Bibliography 317
List of Authors 325
Index 327
