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.
General
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