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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