Food processing handbook / edited by James G. Brennan and Alistair S. Grandison. [electronic resource] Brennan, James G. Grandison, Alistair S. Wiley InterScience (Online service) Food industry and trade. TP370 664 22 Previous edition: published as edited by James G. Brennan. 2006. Print version record. The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes? physical, chemical, microbiological and organoleptic? that occur during food preservation. In so doing, the text covers in detail such techniques aspost-harvest handling, thermal processing, evapora. Weinheim : Wiley-VCH, 2011. 2011. 2011 Text 1 online resource (848 pages) http://onlinelibrary.wiley.com/book/10.1002/9783527634361 eng Food processing handbook. Food processing handbook.