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@BOOK{Earle:635791,
      author       = {Earle, R. L. and Emerton, Victoria and Earle, Mary},
      title        = {{F}undamentals of food reaction technology},
      address      = {Cambridge},
      publisher    = {Royal Society of Chemistry},
      reportid     = {PUBDB-2025-03546},
      isbn         = {9781904007531},
      pages        = {Online-Ressource (198 p)},
      year         = {2007},
      note         = {Ebook},
      abstract     = {This book introduces the methods of reaction technology,
                      illustrating what has been and can be applied in real
                      situations, Food processing has moved on from being a craft
                      to a modern technology. In order to meet the sensory
                      quality, safety, nutrition, health, economy and novelty
                      demanded of food products by consumers, it is necessary to
                      improve food processing operations. This improvement
                      involves better prediction and control of the changes that
                      occur during the processing of food materials, and the rates
                      of changes and the factors that influence them. This book
                      introduces the methods of reaction technology, illustrating
                      what has been and can be applied in real situations. It
                      builds a framework for the application of reaction
                      technology, and uses this in a straightforward way, with
                      understandable examples set within an industrial context.
                      The book starts by setting out the general principles
                      governing change in the nature and chemistry of a food
                      constituent, and extends this to include the dynamics of the
                      reactions of the many chemical constituents of food raw
                      materials and ingredients. Fundamentals of Food Reaction
                      Technology is intended for those working in process design,
                      organisation and control, and will give technical managers
                      an overall view of how the application of reaction
                      technology in the future can lead to a "high tech" food
                      industry. It will also be a valuable guide for students,
                      lecturers and practitioners in development and process
                      technology and engineering},
      typ          = {PUB:(DE-HGF)3},
      doi          = {10.1039/9781847559470},
      url          = {https://bib-pubdb1.desy.de/record/635791},
}