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Kirk-Othmer Food and Feed Technology, 2 Volume Set

ISBN: 978-0-470-17448-7

November 2007

1792 pages

Description

Key topics on technologies for food and feed processing, food packaging, and food safety

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.

Includes articles on:

  • Bakery products
  • Meat, fish, and shellfish products
  • Dairy products and dairy substitutes
  • Wheat and other cereal grains
  • Coffee, tea, wine, and beer
  • Chocolate and cocoa
  • Animal feed

This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

About the Author

Wiley empowers learners, researchers, universities, and corporations to achieve their goals in an ever-changing world. For over 200 years, Wiley has been helping people and organizations develop the skills and knowledge they need to succeed. Wiley develops digital education, learning, assessment, and certification solutions to help universities, businesses, and individuals move between education and employment and achieve their ambitions. By partnering with learned societies, we support researchers to communicate discoveries that make a difference. Our online scientific, technical, medical, and scholarly journals, books, and other digital content build on a 200-year heritage of quality publishing.