{"product_id":"handbook-of-food-processing-food-safety-quality-and-manufacturing-processes-9781498721776","title":"Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes","description":"\u003cp\u003e • Author(s): Theodoros Varzakas\u003cbr\u003e • Publisher: Taylor \u0026amp; Francis\u003cbr\u003e • Publisher Imprint: CRC Press\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePacked with case studies and problem calculations, \u003cb\u003eHandbook of Food Processing: Food Safety, Quality, and Manufacturing Processes\u003c\/b\u003e presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.\u003c\/p\u003e\u003cp\u003eHighlights: \u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eHandling and management of raw materials of foods\u003c\/li\u003e \u003cli\u003eSensory evaluation of foods\u003c\/li\u003e \u003cli\u003eHygiene and food sanitation\u003c\/li\u003e \u003cli\u003eCase studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety-traceability\u003c\/li\u003e \u003cli\u003eFood waste management case studies from the food industry along with life cycle analysis\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. \u003c\/p\u003e\u003cp\u003eIt also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets. \u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Hardcover","offer_id":45237234761879,"sku":"9781498721776","price":16601.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781498721776.webp?v=1769215974","url":"https:\/\/atlanticbooks.com\/products\/handbook-of-food-processing-food-safety-quality-and-manufacturing-processes-9781498721776","provider":"Atlantic Books","version":"1.0","type":"link"}