Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices (Hardcover)

The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	October 2000
First published:	2001
Authors:	Mark B. Springett
Dimensions:	229 x 152 x 17mm (L x W x T)
Format:	Hardcover
Pages:	216
ISBN-13:	978-0-8342-1769-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1769-4
Barcode:	9780834217690

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