Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing, 4) - Hardcover

Hardcover

ISBN 10: 0849379059 ISBN 13: 9780849379055

Publisher: CRC Press, 1999

Synopsis

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.

About this title

About the Author

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

Edition details

• Publisher: CRC Press
• Publication date: 1999
• ISBN 10: 0849379059
• ISBN 13: 9780849379055
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 438
• Editor: Oliveira Fernanda A. R., Oliveira Jorge C.