Cooking for food scientists
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CTA. 2000. Cooking for food scientists. Spore 90. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/46017
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore90.pdf
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
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: email@example.com
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