Food Processing: Recent Developments - Softcover

Softcover

ISBN 10: 044454609X ISBN 13: 9780444546098

Publisher: Elsevier Science, 2011

Synopsis

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

About this title

Review

...is exceptionally well produced, and the 14 chapters are written by a distinguished panel of international experts in their field.
ASLIB Book Guide

About the Author

Anilkumar G. Gaonkar is Research Principal at the Technology Center of Kraft Foods, Inc., in Glenview, IL.

Edition details

• Publisher: Elsevier Science
• Publication date: 2011
• Language: English
• ISBN 10: 044454609X
• ISBN 13: 9780444546098
• Binding: Paperback
• Number of pages: 336
• Editor: Gaonkar A. G.