Processing Foods

- Quality Optimization and Process Assessment

af

indgår i serie Food Engineering and Manufacturing S


Processing Foods
  • Leveringstid 5-8 hverdage
  • Forventet levering 10-03-2021
Format:
Bog, hardback
Udgivelsesdato:
25-02-1999
Sprog:
Engelsk
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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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Udgivelsesdato:
25-02-1999
ISBN13:
9780849379055
Vægt:
776 g
Dybde:
26 mm
Bredde:
156 mm
Højde:
234 mm
Format:
Hardback
Bibliotekernes beskrivelse Offers information to help researchers and industrialists make use of fresh concepts, technologies and approaches that are at the heart of modern food research. This book concerns conventional technologies occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Contains 4 Hardbacks

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