Processing Foods

- Quality Optimization and Process Assessment

Forfatter: info mangler
Bog
  • Denne udgave
  • Bog, hardback
  • Engelsk

Beskrivelse

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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Detaljer
  • SprogEngelsk
  • Sidetal438
  • Udgivelsesdato25-02-1999
  • ISBN139780849379055
  • Forlag CRC Press Inc
  • FormatHardback
Størrelse og vægt
  • Vægt775 g
  • coffee cup img
    10 cm
    book img
    15,6 cm
    23,4 cm

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