Processing Foods - Couverture souple

Couverture souple

ISBN 10 : 0367455692 ISBN 13 : 9780367455699

Editeur : Routledge, 2019

Synopsis

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.

A propos du livre

À propos de l'auteur

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

Détails de l'édition

• Éditeur: Routledge
• Date d'édition: 2019
• Langue: anglais
• ISBN 10: 0367455692
• ISBN 13: 9780367455699
• Reliure: Broché
• Nombre de pages: 440
• Éditeur: Oliveira Fernanda A. R., Oliveira Jorge C.
• Coordonnées du fabricant: non disponible
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne