Kirk–Othmer Food and Feed Technology, 2 Volume Set

Key topics on technologies for food and feed processing, food packaging, and food safety
This two–volume set features selected articles from the Fifth Edition of Wiley′s prestigious Kirk–Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self–contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.
Includes articles on:
Bakery products
Meat, fish, and shellfish products
Dairy products and dairy substitutes
Wheat and other cereal grains
Coffee, tea, wine, and beer
Chocolate and cocoa
Animal feed
This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Spis treści:
1. Amino Acids.
2. Aquaculture Chemicals.
3. Bakery Processes, Chemical Leavening Agents.
4. Bakery Processes, Yeast–Raised Products.
5. Beer and Brewing.
6. Beverage Spirits, Distilled.
7. Carbohydrates.
8. Carbonated Beverages.
9. Chocolate and Cocoa.
10. Citric Acid.
11. Coffee.
12. Colorants for Foods.
13. Dairy Substitutes.
14. Dietary Fiber.
15. Eggs.
16. Emulsions.
17. Fat Replacers.
18. Fats and Fatty Oils.
19. Feeds and Feed Additives, Nonruminant Feeds.
20. Feeds and Feed Additives, Pet Foods.
21. Feeds and Feed Additives, Ruminant Feeds.
22. Fermentation.
23. Fish and Shellfish Produ cts.
24. Flavor Characterization.
25. Flavor Delivery Systems.
26. Flavoring Materials.
27. Flavors, Overview.
28. Food Additives.
29. Food Processing.
30. Food Safety, Chemical Contaminants and Toxins.
31. Food Toxicants, Naturally Occurring.
32. Foods, Nonconventional.
33. Fruit Juices.
34. Fruit Preserves and Jellies.
35. Gelatin.
36. Gums.
37. Lecithin.
38. Meat Products.
39. Meat Products, Pressure Processing.
40. Microencapsulation.
41. Microwave Technology.
42. Milk and Milk Products.
43. Mineral Nutrients.
44. Monosodium Glutamate (MSG).
45. Nutraceuticals.
46. Nuts.
47. Packaging, Food.
48. Sorbic Acid.
49. Soybeans and Other Oilseeds.
50. Spices.
51. Starch.
52. Succinic Acid and Succinic Anhydride.
53. Sugar.
54. Sugar Alcohols.
55. Sweeteners.
56. Syrups.
57. Tea.
58. Vanillin.
59. Vinegar.
60. Vitamin C.
61. Vitamins.
62. Waxes.
63. Wheat and Other Cereal Grains.
64. Wine.
65. Yeast.

Okładka tylna:

Key topics on technologies for food and feed processing, food packaging, and food safety
This two–volume set features selected articles from the Fifth Edition of Wiley′s prestigious Kirk–Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self–contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.
Includes articles on:
Bakery products
Meat, fish, and shellfish products
Dairy products and dairy substitutes
Wheat and other cereal grains
Coffee, tea, wine, and beer
Chocolate and cocoa
Anim al feed
This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.