01720nam a22002177a 4500 20260720145803.0 9870323857376 Ref 664.02 F33f 2022. author. Fellows, P.J. Food processing technology: principles and practice / by P. J. Fellows. 5th ed. Cambridge, MA : Elsevier, Inc, c2022. xxiii, 780 pages : col. illus., figs. ; 28 cm. Woodhead Publishing Series in Food Science, Technology and Nutrition. Includes bibliographical references, glossary, and index. "Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes."--Provided by publisher. Food processing. Food technology. BK 6029 6029 0 0 0 0 REF ASCOTLIB01 ASCOTLIB01 REF 2026-07-20 0 Ref 664.02 F33f 2022. Ref6640204910 2026-07-20 14:58:22 2026-07-20 BK