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Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing) - Softcover
Synopsis
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.
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About the Author
Oliveira, Fernanda A. R.; Oliveira, Jorge C.
"About this title" may belong to another edition of this title.
- PublisherRoutledge
- Publication date2019
- ISBN 10 0367455692
- ISBN 13 9780367455699
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages438
- EditorOliveira Fernanda A. R.
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Processing Foods: Quality Optimization and Process Assessment
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ISBN 10: 0367455692
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Processing Foods: Quality Optimization and Process Assessment
Published by
Taylor & Francis Ltd, 2019
ISBN 10: 0367455692
ISBN 13: 9780367455699
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