Handbook of Food Science and Technology 1 —— Food Alteration and Food Quality

----- 食品科学与技术手册 1：食品改变与食品质量

ISBN: 9781848219328 出版年：2016 页码：266 Romain Jeantet Thomas Croguennec Wiley

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.