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Cooking for food scientists

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Title Cooking for food scientists
 
Creator Technical Centre for Agricultural and Rural Cooperation
 
Description Most cooks know that surpluses of fresh fruits can be squeezed or fermented into a drink, or boiled with sugar to become jam. Or that you must beat cream before decorating a cake with it. Or that some foodstuffs can be dried, fried, put in oil or alcohol, frozen, salted or sweetened and kept for long periods of time, whilst others can t. Most of this knowledge originates from experiences, hearsay or from cookery books.

What really happens inside the foodstuff and why - is explained by Peter Fellows in Food Processing Technology, a readable and comprehensive standard book for professional caterers and food processors and students of food and nutrition science and technology. The book explains heat and fluid flows in foodstuffs, discusses processes like formation, concentration, separation and mixing, and has chapters on the preservation of food by heating (pasteurisation, frying, drying etc) or cooling (freezing, chilling etc). A final chapter deals with operations like packaging, handling, storage and distribution.

Food processing technology. Principles and practice
P J Fellows, 2nd edition. Woodhead Publishing. 2000. 656 pp.
ISBN 1 85573 533 4
GBP 35 E 52.50
Woodhead Publishing
Abington Hall, Abington
Cambridge CB1 6AH
England
Fax: +44 12 23 89 36 94
Email: wp@woodhead-publishing.com
Food processing technology. Principles and practice
P J Fellows, 2nd edition. Woodhead Publishing. 2000. 656 pp.
ISBN 1 85573 533 4
GBP 35 E 52.50
Woodhead Publishing
Abington Hall, Abington
Cambridge CB1 6AH
England
Fax: +44 12 23 89 36 94
 
Date 2014-10-16T09:05:40Z
2014-10-16T09:05:40Z
2000
 
Type News Item
 
Identifier CTA. 2000. Cooking for food scientists. Spore 90. CTA, Wageningen, The Netherlands.
1011-0054
https://hdl.handle.net/10568/46017
 
Language en
 
Relation Spore;90
 
Publisher CTA
 
Source Spore