Processing Foods: Quality Optimization and Process Assessment - Brossura

Brossura

ISBN 10: 0367455692 ISBN 13: 9780367455699

Casa editrice: Routledge, 2019

Riassunto

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.

Su questo libro

Informazioni sull?autore

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

Dettagli dell?edizione

• Editore: Routledge
• Data di pubblicazione: 2019
• Lingua: Inglese
• ISBN 10: 0367455692
• ISBN 13: 9780367455699
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 438
• Redattore: Oliveira Fernanda A. R.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile