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Lebensmittelverfahrenstechnik By: Harald Schuchmann,Heike P. Schuchmann

Lebensmittelverfahrenstechnik

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Wiley, March 2012

Synopsis

Wer möchte nicht wissen, was in unseren Lebensmitteln steckt und wie sie zu traditionellen oder neuen Produkten weiterverarbeitet werden?

Viele Nahrungsmittel müssen, um genießbar zu sein oder den sensorischen Ansprüchen von Konsumenten zu entsprechen, erst einmal verarbeitet werden. Dieses Buch erklärt sowohl die Rohwaren und deren Inhaltstoffe als auch die Prozesstechnik, die benötigt wird, um daraus qualitativ hochwertige Produkte herzustellen. Dabei werden auch die Aspekte gesunde Ernährung und Novel Food berücksichtigt.

Auf Basis des Kapitels "Lebensmitteltechnologie" in der Neuauflage des erfolgreichen Winnacker-Küchler, Band 8 (Ernährung, Gesundheit, Konsumgüter), 2004 wurde dieses Buch durch Erweiterung um einen zweiten Teil, der produktübergreifenden Lebensmittelverfahrenstechnik, erstellt. Es setzt Grundkenntnisse in der Chemie und Verfahrenstechnik voraus und umfasst die Lebensmittelkunde und -verfahrenstechnik, wie sie als Vorlesung für Ingenieure, Wirtschaftsingenieure und Lebensmittelchemiker als Haupt- oder Nebenfach angeboten wird.
Preview added to your library

Lebensmittelverfahrenstechnik

Wiley, March 2012
  • 1
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  • 4
  • 5
( 0 customer ratings)

eBook Information

Imprint: Wiley-VCH
ISBN: 9783527660544
Language:  German
Download options: Adobe DRM EPUB

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