Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)

Fernanda A. R. Oliveira, Jorge C. Oliveira

ISBN 10: 0367455692 / ISBN 13: 9780367455699

Editore: CRC Press 2019-12-02, 2019

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Codice articolo 6666-IUK-9780367455699

Dati bibliografici

• Titolo: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)
• Editore: CRC Press 2019-12-02
• Data di pubblicazione: 2019
• Lingua: Inglese
• ISBN 10: 0367455692
• ISBN 13: 9780367455699
• Rilegatura: Paperback
• Condizione: New

Descrizione articolo

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.

Informazioni sull?autore

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