Lebensmitteltechnologie: Biotechnologische, Chemische, Mechanische Und Thermische Verfahren Der Lebensmittelverarbeitung (6. Aufl. 2004)

Rudolf Heiss presents a comprehensive overview of food technology in this sixth edition, updated to reflect current technical standards. The text covers biotechnological, chemical, mechanical, and thermal processing methods, organized clearly by product groups to aid understanding. Contributors include fifty experts who have critically reviewed their sections for accuracy. The work details specific procedural steps while directing readers to specialized literature for deeper study. It also includes brief explanations of processes for producing alkaloid-containing foods, a topic highlighted by the Zuckerindustrie review. This structure supports both new learners and professionals seeking concise, readable technical information without unnecessary complexity. The book suits those interested in food science engineering and general cooking technology. It is not intended for casual home cooks seeking recipes or simple meal plans. Readers looking for historical narratives or cultural essays on food traditions will find this volume too technical. The content focuses strictly on industrial and scientific procedures rather than culinary arts or gastronomy. Heiss, a professor, coordinates the contributions to ensure a unified approach to modern food processing techniques. The paperback format offers 618 pages of dense but accessible material for students and industry practitioners.