Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods

Y. H. Hui (Editor), Ramesh C. Chandan (Associate Editor), Stephanie Clark (Associate Editor), Nanna A. Cross (Associate Editor), Joannie C. Dobbs (Associate Editor), William J. Hurst (Associate Editor), Leo M. L. Nollet (Associate Editor), Eyal Shimoni (Associate Editor), Nirmal K. Sinha (Associate Editor), Erika B. Smith (Associate Editor), Somjit Surapat (Associate Editor), Alan Titchenal (Associate Editor), Fidel Toldra (Associate Editor)

ISBN: 978-0-470-12524-3

Hardcover

1152 pages

April 2007

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Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods (0470125241) cover image

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* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
* Includes coverage of manufacturing principles
* Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
* Includes truly international coverage with editors and contributors from all over the world.

This Title is Part of the Following Set

Handbook of Food Products Manufacturing, 2 Volume Set

by Y. H. Hui (Editor), Ramesh C. Chandan (Editor), Stephanie Clark (Editor), Nanna A. Cross (Editor), Joannie C. Dobbs (Editor), W. Jeffrey Hurst (Editor), Leo M. L. Nollet (Editor), Eyal Shimoni (Editor), Nirmal K. Sinha, Erika B. Smith (Editor), Somjit Surapat (Editor), Fidel Toldra (Editor), Alan Titchenal (Editor)

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