Biology and the Food Industry
The food industry. Raw materials. Food preservation: drying and dehydration, pasterization and canning, container, use of antibiotic, nisin in food preservation, chilling and freezing of foods , food irradiation, other methods of preservation. Food manufacturing: milling and baking industries, margarine, cooking fats, cooking ois, other manufactured products. New foods: convenience foods , vegetable meats, leaf protein, single cell protein, protein from oil, problems of single cell protein, problems of single cell protein. Quality and nutritional value: quality assessment, nutritional values, food composition tables, nutritional requirements, food processing and nutritive values.
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