Innovations in Food Processing (Hardcover)

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products.
This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	June 2000
First published:	2000
Editors:	Grahame W. Gould
Dimensions:	229 x 152 x 25mm (L x W x T)
Format:	Hardcover
Pages:	282
ISBN-13:	978-1-56676-782-8
Categories:	Books > Professional & Technical > Technology: general issues > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-56676-782-2
Barcode:	9781566767828

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