01250nam a2200241Ia 4500 CTU_117103 210402s9999 xx 000 0 und d 87.17 664 R165 Ramaswamy, Hosahalli Food processing : Principles and applications Hosahalli Ramaswamy, Michèle Marcotte Boca Raton, FL. CRC Press 2006 In a textbook format for an undergraduate course in food processing, Ramaswamy (food science, McGill U., Montreal-Macdonald) and Marcotte, a chemical engineer working in food science, address the basic principles and applications for major processing techniques of commercial importance. They consider both science and engineering aspects, highlight the chemical and microbiological basis of food preservation, and describe the mathematical basis for modeling and processing applications. The primary focus is on thermal processing, freezing, and dehydration. Quá trình nhiệt độ cao trong chế biến thực phẩm NN671 Food industry and trade Minh Trung tâm Học liệu Trường Đại học Cần Thơ