Food Processing: Recent Developments - Brossura

Brossura

ISBN 10: 044454609X ISBN 13: 9780444546098

Casa editrice: Elsevier Science, 2011

Riassunto

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Su questa edizione

• Editore: Elsevier Science
• Data di pubblicazione: 2011
• ISBN 10: 044454609X
• ISBN 13: 9780444546098
• Rilegatura: Copertina flessibile
• Numero di pagine: 336
• Redattore: Gaonkar A. G.