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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