Improving food quality with novel food processing technologies /

"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (P...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Tokuşoǧlu, Özlem (Editor ), Swanson, Barry Grant, 1944- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : CRC Press, 2014.
Temas:
Food industry and trade > Sanitation.
Processed foods.
Food > Preservation.
Food Preservation
Aliments > Industrie et commerce > Salubrité.
Aliments transformés.
Aliments > Conservation.
BUSINESS & ECONOMICS > Industries > General.
Food industry and trade > Sanitation
Food > Preservation
Processed foods
voedselkwaliteit
food quality
voedselverwerking
food processing
voedseltechnologie
food technology
voedselveiligheid
food safety
gezondheidsvoedsel
health foods
Food Quality and Safety
Kwaliteit van levensmiddelen, voedselveiligheid
Acceso en línea:Texto completo
Descripción
Sumario:"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"--
Descripción Física:1 online resource (xiv, 466 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781466507258
146650725X

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