This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for todayas food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.For example, the label shows us that an average serving is 200 grams and the food has 100 grams of carbohydrates, 50 grams of fat, and 50 grams of ... Department of Agriculture and are illustrated in the Food Guide Pyramid (see Figure 1.1).
|Title||:||Fundamentals of Food Processing and Technology|
|Publisher||:||Elsevier - 2013-12-01|