000			03187nam a22002897a 4500
003			OSt
005			20220711164106.0
008			220222b |||||||| |||| 00| 0 eng d
020			_a9781680948783 (paperback)
040			_cCvSU Main Campus Library _erda
041			_aeng
050			_aTP370.7 _bT41 2018
110			_9301 _a3G E-Learning _eauthor
245			_aFood technology / _c3G E-Learning.
250			_aSecond edition
260			_aNew York, NY : _b3G E-learning LLC, _cc2018
300			_axiii, 337 pages : _bcolor illustrations ; _c24 cm _e+ 1 video disk of DVD : sound, color (4 3/4 in.)
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
505			_aOverview on food technology -- Compositional, nutritional and technological aspects of foods -- Nutritional and technological aspects of animal foods -- Food technologies and public health -- Separation and concentration of food components -- Bakery technology -- Foods processing and techniques -- Quality management: important aspects for the food industry.
520			_aFood is merely the material that need to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Much of the variety of food you eat is possible thanks to food technology. The food industry is the largest manufacturing industry in the world. Food technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrate, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. This second Edition of ‘Food Technology’ covers all aspects of selection, preservation, processing, packing, nutritious and wholesome of food in application to food science. It encompasses the producing attractive, marketable, invulnerable, and often long shelf food products, according to the customer seldom by the food engineers. It aims to provide a complete source of authentic information about th current developments in the field of food processing and technology.
541			_aFund 164 _bCD Books International, Inc. _cPurchased _d11/18/2020 _e78168 _fpnr _hPHP 3,600.00 _p2020-10-371A _q2020-1-0324
650		0	_9696 _aFood industry and trade _xStudy and teaching
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=efdf134b9e8c0264398a72b7771d2a54 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c37288 _d37288