{"product_id":"9781848219328","title":"Handbook of Food Science and Technology 1 Food Alteration and Food Quality","description":"\u003ch1\u003eHandbook of Food Science and Technology 1\u003c\/h1\u003e\u003ch2\u003eFood Alteration and Food Quality\u003c\/h2\u003e\u003ch3\u003eRomain Jeantet | Thomas Croguennec | Pierre Schuck | Gérard Brulé\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThis book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.\u003c\/p\u003e \u003cp\u003eThe authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.\u003c\/p\u003e \u003cp\u003ePresented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eRomain Jeantet\u003c\/b\u003e is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThomas Croguennec\u003c\/b\u003e is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePierre Schuck\u003c\/b\u003e is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eGérard Brulé\u003c\/b\u003e was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e23 February 2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-ISTE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781848219328\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e272\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e19.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310824222860,"sku":"9781848219328","price":160.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781848219328.jpg?v=1780182716","url":"https:\/\/lateknightbooks.com\/products\/9781848219328","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}