Food Technology

From the reviews: "With the help of a large number of excellently selected co-authors, Prof. Heiss has created a comprehensive treatise on all food technology processes. He has organized his food technology clearly by product groups. This selection is further complemented by brief explanations of the processes for producing alkaloid-containing foods. The individual process steps are always presented succinctly. This advantageous brevity certainly contributes to the book's readability, making it appealing to new readers who wish to further their education in food technology. For the 6th edition, all 50 contributions have been critically reviewed and updated to reflect the current state of technology. All applied process engineering steps are described, with references to additional information where necessary.".