{"product_id":"9781848219342","title":"Handbook of Food Science and Technology 3 Food Biochemistry and Technology","description":"\u003ch1\u003eHandbook of Food Science and Technology 3\u003c\/h1\u003e\u003ch2\u003eFood Biochemistry and Technology\u003c\/h2\u003e\u003ch3\u003eRomain Jeantet | Thomas Croguennec | Pierre Schuck | Gérard Brule\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 third volume in the \u003ci\u003eHandbook of Food Science and Technology Set\u003c\/i\u003e explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.\u003c\/p\u003e \u003cp\u003eTaking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cstrong\u003eRomain Jeantet\u003c\/strong\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\n\u003cp\u003e\u003cstrong\u003eThomas Croguennec\u003c\/strong\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\n\u003cp\u003e\u003cstrong\u003ePierre Schuck\u003c\/strong\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\n\u003cp\u003e\u003cstrong\u003eGérard Brulé\u003c\/strong\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\u003e20 June 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\u003e9781848219342\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\u003e448\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e27.52\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310828417164,"sku":"9781848219342","price":160.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781848219342.jpg?v=1780201070","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781848219342","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}