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

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9780849379055: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)
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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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Published by CRC Press (1999)
ISBN 10: 0849379059 ISBN 13: 9780849379055
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Book Description Taylor Francis Inc, United States, 1999. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69780849379055

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Published by Taylor Francis Inc, United States (1999)
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Book Description Taylor Francis Inc, United States, 1999. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69780849379055

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Book Description CRC Press, 1999. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FT-9780849379055

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Fernanda A. R. Oliveira (editor), Jorge C. Oliveira (editor)
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Book Description Taylor and Francis 1999-02-25, Boca Raton, Fla. |London, 1999. hardback. Condition: New. Seller Inventory # 9780849379055

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OLIVEIRA, FERNANDA A. R.; OLIVEIRA, JORGE C.
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Book Description CRC Press, 1999. Hardback. Condition: NEW. 9780849379055 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0200299

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Published by Taylor Francis Inc, United States (1999)
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Book Description Taylor Francis Inc, United States, 1999. Hardback. Condition: New. New.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # BTE9780849379055

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Singh, R. Paul (Series edited by)/ Heldman, Dennis R. (Series edited by)/ Oliveira, Fernanda A. R. (Edited by)/ Oliveira, Jorge C. (Edited by)
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Book Description CRC Pr I Llc, 1999. Hardcover. Condition: Brand New. 1st edition. 415 pages. 9.75x8.50x1.00 inches. In Stock. Seller Inventory # __0849379059

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