Levnedsmiddelteknologi
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Processing Foods
Quality Optimization and Process Assessment
Udgivet af Taylor & Francis Ltd
ISBN
9780367455699
Om denne bog
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 technolo…
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367455699
EAN
9780367455699
Format
Hæftet
Sprog
Engelsk
sider
440
Undertitel
- Quality Optimization and Process Assessment
Produktbeskrivelse
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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