Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.
Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
"synopsis" may belong to another edition of this title.
"About this title" may belong to another edition of this title.
Shipping:
£ 9.52
From Italy to U.S.A.
Book Description Condition: new. Questo è un articolo print on demand. Seller Inventory # a7905f66ce8f23acb56b1870c734d7a2
Book Description Paperback. Condition: Brand New. reprint edition. 542 pages. 9.10x7.40x1.10 inches. In Stock. Seller Inventory # __0128103736
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9780128103739_lsuk
Book Description Condition: New. Seller Inventory # 594362461