Processing Foods - Quality Optimization and Process Assessment (Paperback)

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.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	December 2019
First published:	1999
Editors:	Fernanda A.R. Oliveira • Jorge C. Oliveira
Dimensions:	234 x 156mm (L x W)
Format:	Paperback
Pages:	440
ISBN-13:	978-0-367-45569-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-367-45569-2
Barcode:	9780367455699

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