Description

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.

Processing Foods: Quality Optimization and Process Assessment

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Hardback by Fernanda A. R. Oliveira , Jorge C. Oliveira

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Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make... Read more

    Publisher: Taylor & Francis Inc
    Publication Date: 25/02/1999
    ISBN13: 9780849379055, 978-0849379055
    ISBN10: 0849379059

    Number of Pages: 438

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    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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