Processing Foods: Quality Optimization and Process Assessment

Singh, R. Paul (Series edited by)/ Heldman, Dennis R. (Series edited by)/ Oliveira, Fernanda A. R. (Edited by)/ Oliveira, Jorge C. (Edited by)

ISBN 10: 0849379059 / ISBN 13: 9780849379055

Edité par CRC Pr I Llc, 1999

A propos de cet article

1st edition. 415 pages. 9.75x8.50x1.00 inches. In Stock. N° de réf. du vendeur __0849379059

Détails bibliographiques

Titre : Processing Foods: Quality Optimization and ...

Éditeur : CRC Pr I Llc

Date d'édition : 1999

Reliure : Hardcover

Etat : Brand New

A propos de ce titre

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.

À propos de l?auteur:

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