Processing Foods: Quality Optimization and Process Assessment

Oliveira, Fernanda A. R. (Editor)

ISBN 10: 0367455692 / ISBN 13: 9780367455699

Verlag: Taylor & Francis, 2019

Beschreibung

440 pages. 9.21x6.14x0.99 inches. In Stock.

Bestandsnummer des Verkäufers x-0367455692

Bibliografische Details

• Titel: Processing Foods: Quality Optimization and Process Assessment
• Verlag: Taylor & Francis
• Erscheinungsjahr: 2019
• Sprache: Englisch
• ISBN-10: 0367455692
• ISBN-13: 9780367455699
• Einband: Paperback
• Zustand: Brand New

Über diesen Titel

Inhaltsangabe

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.

Über die Autorin bzw. den Autor

Oliveira, Fernanda A. R.; Oliveira, Jorge C.