Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing) - Softcover

 
9780367455699: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)
Softcover
ISBN 10: 0367455692 ISBN 13: 9780367455699
Publisher: Routledge, 2019

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.

"synopsis" may belong to another edition of this title.

About the Author

Oliveira, Fernanda A. R.; Oliveira, Jorge C.

"About this title" may belong to another edition of this title.

Publisher
Routledge
Publication date
2019
Language
English
ISBN 10 
0367455692
ISBN 13 
9780367455699
Binding
Paperback
Edition number
1
Number of pages
438
Editor
Oliveira Fernanda A. R.

Other Popular Editions of the Same Title

9780849379055: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)

Featured Edition

ISBN 10:  0849379059 ISBN 13:  9780849379055
Publisher: CRC Press, 1999
Hardcover