Quality Optimization and Process Assessment
Hardback
Publication Date: 25/02/1999
A useful tool for interweaving scientific and technological information 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.
- ISBN:
- 9780849379055
- 9780849379055
- Category:
- Food & beverage technology
- Format:
- Hardback
- Publication Date:
- 25-02-1999
- Language:
- English
- Publisher:
- Taylor & Francis Inc
- Country of origin:
- United States
- Pages:
- 438
- Dimensions (mm):
- 234x156x26mm
- Weight:
- 0.77kg
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