Handbook of Food Science and Technology 2

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).

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