Wiley Handbook of Food Science and Technology 3 - Biochemistry

Expand your professional knowledge with the Handbook of Food Science and Technology 3: Food Biochemistry and Technology. Published by Wiley, this third volume in the series provides a deep look into how raw materials are processed into traditional foods like bread, wine, and cheese. As the agri-food industry evolves to meet changing market expectations, this text covers the essential role of separation and assembly technologies. It is designed for food technologists and engineers who need to understand how to control the preparation of diverse ingredients. By leveraging additional properties of raw materials, professionals can successfully transition components into innovative new food products. This volume provides the fundamental basis and technological specifications required to navigate the modern landscape of food science and ingredient development.