The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption p
The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extrac
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many ba