Diaz, Sara Diana Garduno

Food processing, biochemistry and agriculture / by Sara Diana Garduno Diaz. - 1st. ed. - Oakville, ON : Canada Delve Publishing, 2020 - 1 online resource (264, pages) : color illustrations.

https://portal.igpublish.com/iglibrary/obj/ARCLER0000662?searchid=162986274165234mJmKyNa16v~aV6ZEY7~

Include bibliographical references and index


1. Introduction to food processing -- 2. Agricultural food production -- 3. Principles in food processing -- 4. Production and processing of fresh crop products -- 5. Production and processing dry cereals and legumes -- 6. Livestock products production and processing -- 7. Production and processing soft and natural beverages -- 8. Factor affecting food processing -- 9 Democracy in food packaging design and branding -- 10 Emerging issues and sustainability in food processing sector

Food Processing, Biochemistry and Agriculture discusses the basics of the food processing industry such as the importance and history of the food processing sector. The role of agriculture in production of food, basic principles of the food processing industry, production and processing of food crops have been elucidated. The production and processing of dry cereals, legumes, livestock products, soft and natural beverages were explained in this book. The factors that can affect the food processing industry and the emerging issues in the food processing and production are discussed in this book.

9781774074671 (e-book)


Chemical technology
Food processing and manufacture
Processed foods
Food industry and trade

TP370 / D54 2020