Processing Foods: Quality Optimization and Process Assessment (Hardcover) (ISBN-13: 9780849379055)

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.

Author: Fernanda A. R. Oliveira
ISBN-10: 0849379059
ISBN-13: 9780849379055
Publisher: CRC Press
Language: English
Published: 02/25/1999
Pages: 438
Format: Hardcover
Weight: 1.70lbs
Size: 9.54h x 6.35w x 1.01d